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Love 'em or hate 'em, Brussels Sprouts, like Marmite, are a food that everyone has an opinion on.
If only they weren't so good for you, we could probably ignore them and leave them as ornamental vegetables in the allotment.
But they're packed with nutrients and, cooked properly, are surprisingly tasty. So, if you can bring yourself to do it, check out our Brussels Sprouts recipes - with an open mind!
Go straight to brussels sprouts recipes.
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About Brussels Sprouts |
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The Brussels Sprout was orginally cultivated in Belgium (hence the name) from cabbages. Generations of school children are still lamenting that event...
They're an excellent source of Vitamin C, with just 6 lightly cooked sprouts containing an adult's recommended daily allowance.
They're also packed with Vitamin D and folic acid, which are both common deficiencies in our modern diet.
But...
Allegedly, they're the UK's most hated vegetable.
If you, like me, spent childhood Christmases dreading the arrival of noxious green balls on your Christmas Dinner plate, then chances are you need some persuading to try them again.
Luckily our Brussels Sprouts recipes are good enough to convert even the most die-hard hater of the vegetable.
If cooked correctly, they should have a pleasant, nutty flavour. Honestly!
Did you know...?
It's the sulphur released during cooking that gives Brussels Sprouts their infamous smell. So the less time you cook them for, the less they'll stink! |
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How To Choose |  |
If you have the option, get your sprouts still on the stalk, because they'll keep for longer.
If you've got them already off the stalk, choose sprouts that still feel firm, with as little yellowing of the outer leaves as possible. |
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How To Store |
Keeps for longer if still on the stalk - up to 10 days in the fridge.
If already detached from the stalk, they'll keep for about 5 days in the salad drawer of your fridge. |
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How To Use |
Wash them and remove any yellowing leaves.
Then either boil them for 5-8 minutes or steam them for up to 10 minutes.
Don't over-cook them, or they'll go stinky and slimey...
They're also excellent in stir fries - just cut them in half and cook for up to 5 minutes.
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Suggested Recipes | |
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| Brussel Sprouts Salad |
Fresh, young sprouts work well in this raw salad. The sweetness of Balsamic vinegar gives it a delicious twist and the pumpkin seeds and pine nuts give it a nutty crunch.
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| Brussel Sprouts With Garlic And Almonds |
Frying Brussel Sprouts with a little garlic and then dressing them with cream and almonds puts a whole new slant on sprouts.
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| Brussels Sprouts With Nutmeg |
Brussels sprouts are something that most people either love or loathe. By cooking them carefully, you can avoid the infamous “sprouts-stink” and the nutmeg brings out the best of their flavour.
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| Simple Brussel Sprouts |
A quick and easy way to cook Brussel sprouts - avoiding the smell and slimey texture...
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| Stir Fried Brussel Sprouts |
This recipe is quick, easy and delicious. It might even tempt committed sprout haters back into the dining room.
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Got one? Send us your Brussels sprout recipe!
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