Let’s be honest:
Tt can be difficult to get charged up about cruciferous vegetables
BROCCOLI, CAULIFLOWER, CURLY KALE, CAVOLO NERO, CABBAGE, GREENS and even much less BRUSSELS SPROUTS
Which is a shame because vegetables of the Brassica family, particularly when prepared with care, are packed with antioxidants and typically contain a powerful arsenal of cancer-prevention compounds.
Cruciferous vegetables contain substances called sulphurophanes, which have been shown to help remove liver toxins and support the immune system.
And even if you enjoy eating these vegetables, it can be even tougher to get other people excited about them!
I understand that, so …
Here is a different, easy and delicious way of preparing nutrient rich Brussels sprouts.
Look for sprouts that are on the small side and tightly closed.
Instead of Parmesan you can use the very similar light, dry + salty Pecorino or choose a heavier cheese such as a mature Cheddar or Gouda.
Serves 2 -3
This is what you need:
35og sprouts, ends trimmed, loose outer leaves removed
1 tbsp olive oil
2 tbsp grated Parmesan
finely grated zest of 1/2 a lemon
sea salt, freshly ground black pepper
This is what you do:
- cut the sprouts in half from stem to top
- heat 1 tbsp of olive oil in a non-stick frying pan over medium heat
- place the sprouts, cut side down, in the pan
- sprinkle with pepper and salt (go easy with the salt – the cheese is already quite salty)
- cook for 4 minutes or until the bottoms of the sprouts are starting to brown and the sprouts are almost tender
- check this by tasting one; if they are still a bit hard, cover the pan with a lid and given the sprouts another minute or so
- turn up the heat
- sprinkle over the cheese and shake the pan to cover the sprouts in the cheese
- grate over the lemon zest and serve immediately
I think Brussels sprouts done this way are delicious … but let me know what you think.
If I can convert one sprout hater into a sprout lover this season I’ll be happy!