Brussels sprouts are closely related to cabbages and, whilst often thought of as a quintessential “Christmas vegetable”, they are actually in season from October to March. They have a sweet and nutty flavour.
Why are they good for me?
+ Vitamin C – 5 Brussels sprouts contain 102% of your daily-recommended vitamin C requirement. This enables us to heal wounds as well as fight and resist infections.
+ Vitamin K – 5 Brussels sprouts contain 169% of your daily-recommended vitamin K requirement. Vitamin K is also important for wound healing as well as bone health. (Be cautious if you’re on warfarin).
+ Vitamin B6 – Brussels sprouts contain modest amounts of vitamin B6 with 5 sprouts providing 17% of the daily-recommended requirement. This is important for the production of haemoglobin (substance in blood which carries oxygen around your body).
What can I do with them?
+ Shred Brussels sprouts, steam, then chill and add to green salads.
+ Sauté finely chopped shallots with paprika for ~5mins. Add shredded Brussels sprouts with and a splash of apple cider vinegar and sauté for a further 3 mins until soft. Drizzle with agave nectar and sprinkle with chopped pecans to serve.
+ Roasted Brussels Sprouts with Lemon and Sundried Tomato
+ Thai Coconut Curry with Brussels Sprouts and Tofu