Sam’s tip of the month: Brussels sprouts

Do you only eat Brussels sprouts at Christmas?

These tiny cabbages are in season October until March but most of us only eat them in December.  They’re usually boiled or steamed but there’s so much more you can do with them.

High in fibre, Brussels sprouts are a relative of cabbage, kale and broccoli and are surprisingly versatile. When you’re buying them look for the smaller, firmer varieties with tightly packed leaves, as these are a little sweeter. Ideally buy them still attached to a stalk as they’ll keep their crispness.

Since I started experimenting with different ways to cook and prepare Brussels sprouts I can’t get enough and I eat them right through to the end of March. Roasting them in a little olive oil is a good starting place if you’ve not tried anything but boiled or steamed. It really brings out the flavour and takes the edge off the bitterness. They also make a tasty alternative to cabbage, just shred them before cooking. I’ve been using them in bubble and squeak recently, it’s delicious!  They work brilliantly in slaw and a stir fry too.

I absolutely adore Brussels sprouts; I have done since I was a child. My mum convinced me to eat them by telling me I was a giant eating full-sized cabbages in a single bite. The thought still makes me smile when I’m eating them.  I hope you’ll be inspired to get creative with them (pretending to be a giant is optional!)

Want more cooking tips? Check out our cookery classes and get hands on as you chop, slice, dice and knead your way to delicious veggie and vegan dishes.