Brussels sprouts are in the cruciferous family, related to broccoli, cauliflower, collard greens, and kale.
When you prepare them the right way, Brussels sprouts have a mild, sweet, almost nutty flavour. But they’re very easy to overcook, which can lead to a bitter taste, mushy texture, and a strong, sulphur-like smell.
To cook, rinse your sprouts well to remove any dirt. Slice off the bottom (which has a tough texture, even when cooked), and remove any outer, wilted leaves.
You can toss Brussels sprouts with olive oil and roast them until browned, or steam them in a pot with a few inches of water. They’re also easily sautéed or microwaved. You can add raw, shaved Brussels sprouts to soups and salads.
Sizzled sprouts with pistachios & pomegranate – BBC Good Food Website
- 3 tbsp olive oil
- 500g Brussels sprouts, halve
- 50g pistachios, roughly chopped
- 100g pomegranate seeds
- pomegranate molasses, to drizzle (optional)
Heat the oil in a large frying pan over a medium-high heat.
Put the sprouts in the pan, cut-side down, and leave them to fry for 10-15 mins, tossing occasionally.
If they’re just lightly brown, carry on cooking for a further 5 mins until blistered.
Scatter over the pistachios and stir-fry until toasted.
Remove from the heat and stir through the pomegranate seeds.
Season with salt and tip into a serving dish.
Drizzle with a little pomegranate molasses, if you like.
Chicken tagine with spiced Brussels sprouts & feta – Joe Wicks
- 1 ½ tbsp coconut oil
- 1 large red onion , sliced
- 1 red pepper , finely sliced
- 3 garlic cloves , finely chopped
- 10 chicken thighs fillets (boneless and skinless)
- ½ tsp ground cinnamon
- ½ tsp ground turmeric
- ½ tsp smoked paprika
- 1 tbsp tomato purée
- 250ml chicken stock
- 6 dried apricots , cut in half
- 175g canned chickpeas , drained and rinsed
- ½ tsp cumin seeds
- 275g Brussels sprouts , shredded
- 50g feta
- ½ small bunch coriander , roughly chopped
Heat 1 tbsp of the coconut oil in a large flameproof casserole dish over a medium heat. When melted and hot, add the onion, pepper and garlic.
Cook, stirring regularly, for 3 -4 mins or until just starting to soften.
Increase the heat to maximum and add the chicken thighs. Fry everything together for about 3 mins, stirring occasionally.
Sprinkle in the spices, squeeze in the tomato purée and fry, stirring almost constantly, for 1 min.
Pour in the stock and bring to the boil. Reduce the heat to a simmer and partially cover with a lid. After 30 mins, add the dried apricots and chickpeas, and continue to simmer for a further 10 mins.
While the tagine is bubbling away, heat the remaining 1/ 2 tbsp of coconut oil in a frying pan over a high heat.
When melted, add the cumin seeds, toast for 10 secs, then add the shredded sprouts.
Fry the sprouts over the high heat, stirring almost constantly, for 5 mins, by which time they should have softened and browned in places.
Serve the tagine in a large bowl, scatter over the fried sprouts, crumble over the feta and finish with the coriander.