Brussel sprouts are members of the cabbage family and it is the buds that we eat. They are great source of vitamin C, K, B, minerals, folic acid and dietary fibre for healthy gut.
These beauties tend to find their way on to the Christmas table, but are too often left untouched. When overcooked, they do loose their appealing bright green colour and tend to smell quite unpleasant. Ideally steam (or boil) them whole for 5-6 minutes, leave to cool, halve or quarter and pan fry for service. You can either cook them simply with butter and salt or get adventurous and fry them with bacon, chestnuts, cranberries and pecans. They can also be shredded finely and added to salads or stir fries for the last minute of cooking.