May 17, 2015
Brussels Sprouts… the bain of most children’s existence (and many adults) they are quite possibly one of the most disliked vegetables that nature has to offer. Personally, I love ‘em and always have. As Jamie Oliver says “…these humble vegetables have had a bad rap…” I think I love them because my Mum is the master of Brussle Sprouts and even though she is a simple cook hers just taste the best. Her secret? Steam them and serve them up with a good dollop of butter and a really generous grating of fresh nutmeg! I can tell you right now, that is a combo made in heaven. Don’t overcook them PLEASE… according to those that know – Wikipedia! – “Overcooking will render the buds grey and soft, and they then develop a strong flavour and odour that some dislike. The odour is associated with the glucosinolate sangria, an organic compound that contains sulfur: hence the strong smell.” So give them a fair go and try some of these great Brussles combinations. You never know you could be converted! FRIED WITH BACON OR PANCETTA Fry up some sliced or diced streaky bacon (my personal preference) until it’s crispy and most of the fat has rendered out. Chuck in your halved, quartered or sliced sprouts and give them a good shake around in the pan until they crunch up a little and are just cooked. Serve up! ROASTED WITH WINTER VEG Toss halved sprouts with Cauliflower and Broccoli florets in olive oil, season with salt and pepper and roast. (if you like a little bite to your side dishes why not add chilli flakes to taste) ROASTED WITH BALSAMIC AND HONEY Toss approximately 500gm halved (or quartered depending on size) sprouts in olive oil and roast, turning occasionally, for about 20 minutes. When cooked dress with 1 tablespoon of good quality balsamic vinegar, 1 teaspoon honey and 1 tablespoon of Olive Oil then enjoy! IN SEASON Autumn & Winter HEALTH BENEFITS Brussel Sprouts have excellent levels of both Vitamin C & K and moderate amounts of the B Vitamins Folic Acid and Vitamin B6.