Tips and ideas that will inspire you to cook and eat Brussels sprouts.
The low-down
Availability: From March to September
Buying: Choose firm, compact sprouts with bright green, blemish-free leaves. In general, the smaller sprouts are sweeter and more tender.
Storing: Place in a plastic bag and store in the crisper section of the fridge for up to three days.
Preparation: Remove any loose or discoloured leaves, wash well in cold water and trim bases.
Nutrition: Brussels sprouts are an excellent source of vitamin C, fibre, folate and are a good source of other B group vitamins and vitamin E.
Ideas for using Brussels sprouts
- Add interest to mashed potato with Brussels sprouts. When boiling the potatoes, add a handful of thinly sliced sprouts in the last few minutes of cooking, then drain and mash according to your favourite method.
- For a simple side dish, sauté thickly sliced Brussels sprouts in a little olive oil until golden. Add a squeeze of lemon juice, slivered almonds and season with freshly ground pepper.
- For something more elaborate, cook 4 slices of bacon or pancetta in a little olive oil until crisp. Add 500g halved Brussels sprouts and 100ml water. When sprouts are soft and water has evaporated, add a sprinkling of toasted pine nuts and a handful of chopped fresh herbs such as parsley and chives. To spice things up, add 1-2 thinly sliced fresh red chillies.
- Next time you roast vegetables like potatoes, carrots and onions, add a few whole sprouts to the pan for the last 20-30 minutes of cooking.
- Dress whole steamed Brussels sprouts with a little butter or reduced-fat spread and 1-2 teaspoons whole grain mustard.