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Brussels Sprouts

Brussels Sprouts

Brussels Sprouts

Familiarise yourself with the basics of Brussels Sprouts & get ready to roast, sauté and steam your way to delicious meals.

Brussels Sprouts



If you’re growing them at home, Brussels sprouts should be picked from the long stem they grow on when they are about the size of a walnut. Pick all the sprouts from one stem at once and then keep them wrapped up in newspaper or clean paper towel in the fridge. They do not need to be kept in layers of plastic. To freeze, remove any discoloured leaves and then blanch the sprouts in boiling water with 1 teaspoon of vinegar added. Cool, pat dry, and pack into reusable freezer containers. Do not thaw before cooking.



Brussels sprouts have a strong, rather polarising flavour. They can handle being roasted, braised, sautéed, or steamed; and they’re delicious when combined with dairy-based sauces, strong cheeses, spices, anchovies, cured meats, roasted beef and pork. Brussels sprouts will pair especially well with spices such as nutmeg, turmeric, ginger, garlic, caraway, coriander, and juniper. They can also be matched with other vegetables – such as fennel, beetroot, onion, potato, and celery.



First, remove any loose or discoloured leaves from the sprouts. Then wash them thoroughly, as the small, tight leaves of the sprouts tend to trap dirt and bugs easily. Trim the ends of excess stalk, then cut a cross into the stem end to hasten cooking. Then cook in boiling salted water for 7-12 minutes, depending on size. They are cooked when they are tender, and can be pierced easily with a sharp knife. Alternatively, you can simply sauté the sprouts in butter for 10 minutes, until softened.

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