Oh Boy, Brussels Sprouts.

The name alone conjures up images as a child of pinched noses and perfected techniques such as the “drop and kick” (to the dog) or the “stuff under the mashers” methods. But now...we’re wiser and more mature let’s give these little cabbages another chance.

You can tell at first glance that this vegetable has got to be good for you. Brussels sprouts have many beneficial phytochemicals, have anti-cancer effects and are a good source of folate, vitamin C and iron. And eating Brussels sprouts once a day will gradually decrease the appearance of unsightly cellulite (Ok, maybe not). But they are low in calories and fat.

The key to a good tasting Brussels Sprout (and any vegetable for that matter) is not to over cook them.

How to trim Brussels sprouts
1. Trim the base of the core stem to expose a fresh surface.
2. Peel off and discard the outer layer of the leaves, more if damaged. Rinse the spouts well.
3. Using a paring knife, score an X in the base of the core which will allow the heat to penetrate and cook
evenly.

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