Brussel Sprouts
Brussel Sprouts
Brussel Sprouts
Brussel Sprouts
Brussel Sprouts

    Brussel Sprouts


    Origin: Holland

    The taste of Brussels sprouts depends on the way you cook them. This is why many folks think they’re bitter. But, believe it or not, when you cook them properly, Brussels sprouts have a sweet, nutty, smoky flavour that’s hard to resist. 

    Actually, when caramelised and prepared properly, they are some of the most delicate little green balls and are actually quite delightful! 

    Brussels sprouts have a nice crunchy exterior and a tender interior. They taste somewhat like their larger cousin, cabbage, just a bit milder. Over-cooking the Brussels sprouts gives them that foul taste and odour. Yup, that was the big blunder our parents and grandparents made that gave this poor cruciferous such a bad reputation. 

    So, don’t make the same mistake they did and cook your Brussels sprouts the right way. Here are some options:

    • Your best chance at giving Brussels sprouts maximum flavour is to roast them. This method will bring out the natural sugars in the veggie and gives them that crispy and caramelised goodness. 

    Prepare your Brussels sprouts by slicing off the hardened stems at the bottom and pulling off the tough outer leaves. 

    Next, coat the sprouts in a mixture of olive oil, salt, and pepper and transfer them onto a baking sheet. 

    Place the baking sheet on the centre rack of the oven. Bake for 20 to 30 minutes at 200°C degrees . Shake the pan every 5 minutes to ensure the sprouts brown evenly. You’ll know they’re done when the outer leaves turn dark brown. Add some apple slices and let the mixture sit for another 3-5 minutes. Remove from heat and add pecans, dried cranberries, and bacon. Drizzle with your favourite vinaigrette or balsamic glaze. Yum!

    A mixture of butter and lemon will work great as well! 

    If you want a nice smoky flavour, mix it with some bacon, pancetta or sausage. 

    For sweeter Brussels sprouts, flavour them with honey, maple syrup, balsamic vinegar, or fruit juice. It will help tone down that bitter taste people are so wary of!