05 Aug A Trip to Brussels…
Hate Brussels sprouts? You’re not alone. Surveys have found the humble sprout is the most hated vegetable in the US and Britain (and probably Australia too), with many turned off by childhood memories of an unmistakable stench wafting from their grandmothers’ kitchens.
But those who loathe Brussels sprouts might be missing out on a hefty dose of nutrients. In season during winter, these hearty mini vegetables are from the cabbage family and are an excellent source of vitamins A, K and C (in fact, more vitamin C than an orange!!). They’re also high in iron, magnesium and folic acid, and contain just the right amount of selenium, an essential micronutrient that plays a role in thyroid function. A good source of dietary fibre, Brussels sprouts have also been used in Chinese medicine to treat digestive issues for thousands of years.
If the health benefits have convinced you to give Brussels sprouts another try, the key is to make sure you don’t overcook them: overboiling releases a compound that contains sulphur, which leads to that rotten egg smell you remember so well. If you must boil them, three to five minutes in lightly salted water should do the trick. Or instead try roasting your sprouts with chopped pecans, almonds or pinenuts, or sautéing them in butter with bacon. Sprouts are a great accompaniment to salmon or pork, or you can stirfry them with beef and chilli for a simple, healthy dinner.