These mini cabbages are best known for their supporting role on a Christmas dinner plate. However they’re rarely our favourite festive vegetable!
Properly handled, Brussels sprouts are actually a sweet, nutty, delicious vegetable that can be enjoyed in many different ways throughout winter.
First, sprouts are seriously healthy. They’re low in calories, and high in folic acid, vitamins A and C, and dietary fibre. An 80g serving has four times the amount of vitamin C as an orange.
Cooking With Brussels Sprouts
When selecting your fresh sprouts, go for green, plump bodies with white bases. Tightly packed leaves are a sign of freshness and the smaller they are, the sweeter they will taste.
To prepare them, the sprouts should first be removed from the stem. Small ones can be cooked whole, and larger ones can be chopped in half.
The most popular ways of cooking them are to boil, steam or fry for five to ten minutes. Brussels sprouts cook very quickly and are not particularly pleasant when overcooked, so always check on them regularly.
For a tasty side dish, roast your sprouts with olive oil until crispy and brown, and add brown butter and sage. Brussels sprouts with pancetta and chestnuts is also another way to turn sprouts into something magical. Even those who think they hate Brussels sprouts will adore this dish!