THEY’RE the Marmite of the vegetable world, some people can’t stand them and others can’t get enough, but like it or nor Brussel sprouts aren’t going anywhere.
They’re an essential part of every Christmas dinner, but how do you jazz up the humble sprout. Here are our recipes and suggestions…
Alamy Brussel sprouts are a Christmas dinner staple
How long to boil Brussel sprouts
Basic Brussel sprout boiling is a doddle.
Start by cutting off the stem end of your spouts and removing any yellowing outer leaves.
Pop them whole into a pan of boiling water and let it bubble away for 15-20 minutes or until the little bulbs are cooked and tender.
Drain the water out add salt and pepper and maybe even a little knob of butter if you’re felling fancy. And serve.
Alamy Stick a bit of bacon in your sauteed Brussels for extra brownie points
How long to sautee Brussel sprouts
Just because the word “sautee” is involved, doesn’t make this a fancy gourmet dish.
What we’re talking about here is fried Brussels.
When “sautee-ing” it’s harder to cook the spouts all the way through so it’s recommended you cut them in half.
Heat some oil in a large frying pan and add the halved Brussels.
Season with salt and pepper and cook for eight to ten minutes or until they’ve got a fried brown glow.
Next add 80ml of water to your pan and continue to cook until all the water has evaporated.
Decant from the pan into a lovely bowl or dish to serve. We recommend sticking in a bit of bacon if you really want to impress.
Are Brussel sprouts really are good for you?
In a word: yes. Those little sprouts are packed full of nutrients. Brussel sprouts are a great source of vitamins C and K plus they feature other beneficial nutrients like manganese, vitamin B6, fiber, vitamin B1, and potassium. And if they are steamed, it’s reported that they can also have cholesterol-lowering benefits. This is how Christmas Brussels sprouts end up on your plate from harvest