In season late autumn: Brussels sprouts
These veges have the appearance of mini cabbages, and take their name after Belgium’s capital city, where they are thought to have originated from.
Choose small, firm, bright green Brussels sprouts with unblemished leaves. Selecting similar-sized sprouts will allow even cooking.
Store in the fridge for up to five days.
Brussels sprouts are nutrient-rich, containing good amounts of fibre, vitamin C and folate as well as antioxidant carotenoids. Like their relative broccoli, sprouts also contain good amounts of glucosinolates which have anti-cancer properties.
Using Brussels sprouts
Remove any yellow and wilted leaves and trim the stems carefully, ensuring leaves are kept intact. Brussels sprouts can be steamed, boiled, microwaved or simply blanched. Add halved sprouts to stir-fries, or fry with a little garlic and reduced-fat spread then season with pepper and parmesan cheese and serve as a side with the Sunday roast, or simply add to soups and casseroles.
Tip: When boiling Brussels sprouts, score a shallow ‘X’ in the base of the vegetable to allow heat to get to the core, to cook the vegetable evenly.