Seasonal Ingredient of the Week: Brussel Sprouts

As far as popularity contests go, brussels sprouts were well and truly at the bottom for years, many thanks to the over boiled balls we associate with eating only on Christmas day out of obligation. Cue a recent revamp, an influx of creative cooking, and Brussels have made a true 360, now topping the charts of 'winter vegetable we look forward to most' (yes, that is a thing). 

Originally grown just near Brussels in the 16th Century (hence the name), they thrive in colder conditions, with locally grown available from October through to March in the UK. Look for plump, bright green heads with tightly packed leaves, and go for smaller if you're wanting a sweeter taste. 


- Boiling is a thing of the past - roasting your brussels is the best way to make the most of their slightly sweet, nutty flavour. Simply drizzle with oil, salt and pepper, cut any larger heads in half and roast for 30-40mins. 

- Try mixing with other seasonal ingredients too. Try roasting with chestnuts and kale then serve with dried cranberries and toasted almonds. 

- Shredded, they also make a great salad. Simply slice thinly and lightly sauté then serve with your favourite ingredients - we like ours mixed through with quinoa, pomegranate and lemon zest.