Date published: Monday, July 13, 2015 Author: Joanna M. Comments: 0
Don't want to eat your brussel sprouts? Well it's time you got to know this vegetable better!
Brussel sprouts come from the cabbage family and are a rich source of protein, dietary fibre, minerals, vitamins and antioxidants. The hearty vegetable is best during the cooler months and is in full season by mid winter. Sprouts are delicious when roasted, stir fried or even steamed but the key is not to over cook them... nobody likes a soft and squishy brussel!
How to pick:
Look for brussel sprouts with bright and compact leaves. Smaller sprouts tend to be sweeter tasting whist the large ones taste more cabbage like.
How to store:
Best kept in the crisper of your fridge.
How to prepare:
Trim off the dry part of the stalk at the base of the sprout and any loose outer leaves. You can leave the sprouts whole, cut them in half or even shred them for a salad or hash. Our absolute favourite is to cut the sprout in half and roast in the oven with olive oil, chopped pieces of pancetta, salt and pepper until the outer layers become crispy.
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