A member of the same family as cabbage, Brussels sprouts were developed from wild cabbage and are thought to have originated near Brussels in Belgium in the 13th century. Often associated with Christmas dinner, they are a versatile winter vegetable. They have a distinctive flavour, which can be unpleasant if they are overcooked. Choose small, green sprouts for the best flavour and firm compact ones for a good texture.
How to Use
Brussels sprouts are served cooked. Serve as an accompanying vegetable to roast turkey or chicken or to game dishes. Toss in butter and sesame seeds or top with crispy bacon before serving or serve simply with ground black pepper.
How to Prepare
Wash thoroughly in cold water, trim off any damaged leaves and the stem. For larger sprouts, cut a cross in the base of each sprout with a small, sharp knife - this ensures the thick stem cooks at the same rate as the leaves.
How to Cook
Sprouts can be boiled or steamed. To boil, bring a pan of salted water to the boil, add the sprouts and cook for 10-15 minutes or until tender. To steam, place in a steamer and cook for 15-20 minutes or until tender. Drain well before serving.
How to Store
Keep in the fridge for up to 1 week.