Seasonal Sprouts Ideas to fall in love with!
Yes, it is the season of Brussels sprouts and most people I’ve discovered are missing out on these delicious little balls of nutrition! These seasonal sprouts are packed with Vitamins C, K, and A, B6, magnesium, manganese, phosphurus and also contain protein, fibre, iron and calcium!
Okay, so I get that they are not everyone’s favourite vegetable! Distant memories of sprouts boiled until bogey-green and mushy seem to constantly deter so many from trying these again!
How do I make them appealing?
There are several tricks for cooking Brussels sprouts! The best tip I have for you, is to cut a cross in the bottom of each stalk. I know you might think this is time consuming, but once you get into a rhythm it really is quick! Putting the cross on the stalk allows the sprout to cook faster and all the way through. Alternatively, you could slice the sprouts in half lengthways through the stalk. It is also a good idea to peel off a few of the dark green outer leaves until you get to the pale green very tight leaves. The next tip I have is to add some flavour to your sprouts as they are cooking. This flavour could be as simple as black pepper, or as seasonal as chestnuts!
Will the sprouts be tasty?
You can make the sprouts as tasty as you like! Try cooking them different ways to see which one works best for you! For example: Boil the sprouts in a pan of boiling water for 4-5 minutes (boil the water first, then add the sprouts); Steam the sprouts for 3-4 minutes; Roast the sprouts in a medium-hot oven for 15-20 minutes; Stir fry the sprouts in a hot pan for 3-4 minutes. Obviously the size of your sprouts will play a part in the cooking time, smaller sprouts equals shorter cooking time! You can flavour your sprouts as they are cooking, or afterwards, here are a few ideas.
Flavourings for Sprouts
- Salt & pepper
- A drizzle of olive oil, a smattering of sea salt and a pinch of red chilli flakes
- Butter and dried herbs (sage is great)
- Pre-cooked chestnuts (roast the sprouts with the chestnuts)
- Balsamic vinegar
- Teriyaki and soy sauce (my current favourite)
- Stir fried with marmite and a splash of oil.
- Crumbled soft cheese (blue cheese is great)
- Bacon bits (cooked vegan strips, dried crunchy bits, or the real thing)!
- Crispy fried onions
Sharing
I love seeing your creations and interpretations of my recipes! Please if you create or adapt any of my recipes, tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or Twitter.
I’m sharing these sprout ideas over at Angie’s Fiesta Friday, this week co-hosted by Eff@Food Daydreaming Come over and see what fantastic ideas everyone has for December! If you’re adding something to the Fiesta, remember to add your links in for a chance to be featured next week! Woohoo… my Florentines are featured this week! Yumyum! Have you tried making them yet?
Share your Sprout Stories!
I would love to hear your sprout stories! Do you love them? Do you hate them? Were you made to eat them as a child before you could have any chocolate yule log? Do you only eat them at Christmas because you think you should? Have you tried sprouts raw? How about a sprout coleslaw? Sprouts with pickle? mustard? Horseradish?
Let me know in the chat below! 🙂
Speak soon
Laurena x