These mild-flavoured vegetables look like miniature cabbages and are very eye-catching. They taste slightly sweet and somewhat similar to regular cabbage with a solid and dense texture. With a slight, nutty flavour, baby brussels sprouts are members of the cabbage family and one of the healthiest veggies around. Here are some pointers for getting the most out of baby brussels sprouts:
- Choose baby brussels sprouts that are dark green and firm, have tightly-packed leaves and no yellow tinge.
- Store baby brussels sprouts in the fridge unwashed in their clamshell container. They will last for four to five days and will increase in flavour.
- Baby brussels sprouts are a fantastic source of vitamin C and a delicious source of folate, dietary fibre and potassium.
- Cook baby brussels sprouts in salted, boiling water for 3-4 minutes or until tender. Check for doneness by slicing one in half and checking the centre. Place them directly into ice water to stop them from cooking. When cooled, remove from the water and cut them in half and then lengthwise.
- Overcooking baby brussels sprouts will result in flavour loss, colour loss and less nutrients.
- Toss baby brussels sprouts mixture through cooked spiral or penne pasta and sprinkle shredded parmesan.
- Sautee baby brussels sprouts with butter, pinenuts, shallots, mined garlic, freshly chopped basil, lemon juice and salt and pepper.
- Serve alongside with mashed sweet potato (such as kumara) as a side to beef or lamb steaks.
- Use in roasting with a boned rolled loin of pork and arrange with apple halves. Serve the roast pork, apples and baby brussels sprouts on a serving platter for a delicious roast dish.