Maple-Roasted Brussels Sprouts (Jessica in the Kitchen)
Brussels sprouts are the unsung vegetable heroes. They often (unfairly) get a bad rap due to their bitter taste. But if cooked right, they are yummy.
Brussels sprouts are choking hazards for children/swallowing difficulties, also avoid for thyroid issues and some medications (due to vitamin K).
Keep these recipes away from pets due to salt, onion, garlic and nutmeg. Read more on food safety for people and pets.
Brussels sprouts were indeed named after the Belgian capital. But many people in England have childhood memories of sulphur-smelling over-cooked Brussels sprouts).
Cheap and easy to find, they are popular for Sunday and Christmas dinners and often locally-grown.
Related to cabbage, Brussels sprouts are super-nutritious. They are rich in vitamin C and vitamin K, so good for immunity and bones.
They also contain fibre, to aid digestion. And also contain folate, manganese and antioxidants.
Buy, Store & Prepare Brussels Sprouts
Crispy Air-fryer Brussels Sprouts (Ela Vegan)
In season from October to March, store Brussels sprouts in a cool dark place or in the fridge, where they keep for a few days.
Remove yellow leaves (you only need to cut larger ones) then cook in cold water with a pinch of salt, and bring to the boil (this will avoid Brussels sprout gas!) You don’t need to ‘make a cross’ in the base, this makes them soggy. Serve with vegan butter.
To roast Brussel sprouts, toss them in olive or rapeseed oil and season with salt and pepper. Spread evenly on a baking sheet and roast at 220°C for about 20 minutes, stirring halfway for even browning.
