Named after the capital of Belgium, where they may have first been cultivated. They look like small heads of cabbage; in fact they belong to the cabbage family. A cruciferous vegetable, thought to protect against certain forms of cancer.
Brussels Sprouts are easier to prepare than they are to spell. We suggest steaming them and simply adding salt, pepper and a drizzle of olive oil. Easy breezy side-dish.
Wait, no we don't! We suggest ROASTING them! Phew, that was close. Whoever wrote that suggestion above had some pretty bland dinners - I hope they had a good sauce to top their sprouts with!
Roasting is easy: Halve them, take that salt, pepper and olive oil and dribble from above, then add a little Balsamic Vinegar, mix together then roast them flat sides up until they start to brown and crisp a bit. Flip if needed and serve. They're also great with some bacon or toasted pecans or walnuts.
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Organic , Vegan/Dairy Free
Store unwashed in the crisper. Eat within 2-3 days. Flavour intensifies with age.
Preparation Tip: Remove damaged or discoloured leaves. Easiest to boil, bake or steam whole. Cook until emerald green and tender. Stop cooking immediately if a sulphur smell is noticed.
Culinary Compatibility: Fresh herbs, chestnuts, almonds, pistachios, pecans, pine nuts, walnuts mustard, caraway, curry, cheese, lemon and bacon
Health Information: One cup of cooked Brussels Sprouts contains 60 calories and is an excellent source of dietary fibre, vitamin C, and folate. One serving of Brussels Sprouts contains 150% of RDI of vitamin C. They are also a good source of Vitamin B6 and a source of vitamin A and iron.
Disclaimer: The product information on this website may not be 100% accurate. Please ensure to check the product packaging information before consumption, especially if you have allergies or other health conditions.