Serves 10 – 12
Over-boiled, sulphurous smelling Brussels sprouts may have prejudiced many from their childhoods; yet like their cabbage cousins, when handled correctly they can be a sweet revelation.
As well as boiling, steaming is a good way to par-cook Brussels sprouts if you intend to bake them in a gratin, or want to finish them in a reduced, creamy sauce. Slice them finely to stir-fry or use them raw in salads. Before cooking, wash the sprouts well, and soak them in cold water. Remove any discolored leaves and score a cross into their base to promote cooking.
To boil: cook them whole, uncovered, in plenty of boiling water for about 6 – 8 minutes, or until barely tender when pierced with a knife, then drain well. To steam: cook them halved or whole, for 8 – 12 minutes until just tender.
Brussels sprouts are an excellent source of vitamin C, and also contain healthy quantities of fiber, iron, phosphorus, potassium, and vitamin A.
3 pounds Brussels sprouts
½ cup olive oil
1 cup sweetener
¾ cup balsamic vinegar
1 cup dried cranberries
- Trim and clean the Brussels sprouts, then cut them in half. Arrange on 2 baking sheets and toss with the olive oil. Roast until brown, 25 – 30 minutes.
- Combine the balsamic vinegar and sugar in a saucepan. Bring to a boil then reduce heat to medium-low and reduce until very thick.
- Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on the dried cranberries.