It's no secret that brussels sprouts are at the top of the most-hated vegetables list. Yet with the right sauce you are likely to change your mind.
Cloaked in a mustard-flavoured vinaigrette and garnished with shavings of parmesan, Italian-style brussels sprouts are an appetising way to enjoy these Thumbelina-sized cabbages.
Use them in a cheesy bake for a great winter warmer, or add fried bacon for the perfect accompaniment.
Quick cooking is the key to avoid the bitter cabbage taste that results from the breakdown of sulfur compounds. Gently steaming brussels sprouts yields a vegetable with a pleasing texture and slightly nutty flavour.
The season for fresh sprouts runs through the colder months. Brussels sprouts, a member of the cancer-fighting brassica family, are very high in vitamin C (just 100g has more than two day's supply), contain a good amount of folate and a fair amount of iron.
And here's another surprise: a half-cup serving contains as much fibre as two slices of wholegrain bread.
At some stores you can find brussels sprouts still attached to the stalk, although most sell them loose. Choose bright green compact heads no larger than a golf ball that are heavy for their size and free of any soft spots or yellowing leaves. The cut ends should look fresh with no signs of browning.
It's best to use brussels sprouts within three days of purchase to avoid poor flavour. Store loosely wrapped in a plastic bag in the produce bin of the refrigerator.
