Frozen Brussels sprouts get an upgrade in flavor when roasted with apple and sweet onion chunks and drizzled with lemon. You don't even have to thaw the sprouts -- just pour them frozen from the bag onto the baking sheet, season, and roast.
Cut the sprouts lengthwise to keep their shape, about four slices per sprout. They'll be thin enough to get a deep caramelized sear quickly but still keep a good crunch.
This Petrale Sole with Lemon-Shallot Brussels Sprouts recipe contains olive oil, sole fillets, vegetable broth, all purpose flour, unsalted butter and more.
Baked Honey Sesame Chicken - Skip the take-out and try this easy homemade version instead - it's unbelievably crisp-tender and packed with so much flavor!
'Honey, Dijon mustard and soy sauce blend perfectly to season these golden baked chicken breasts,' relates Julie Rowe of Fort McMurray, Alberta. 'A beekeeper shared the recipe with me.'
Chicken Lo Mein with chewy Chinese egg noodles, bean sprouts, chicken, bell peppers and carrots in under 30 minutes like your favorite Chinese takeout.
