From March to November.
Choose firm, compact sprouts with bright green, blemish-free leaves. In general, the smaller sprouts are sweeter and more tender.
Place in a plastic bag and store in the crisper section of the fridge for up to three days.
Remove any loose or discoloured leaves, wash well in cold water and trim bases. It’s best to boil or steam sprouts whole – cut a cross into the bases to ensure they cook evenly.
5 quick ways with Brussels sprouts
- Fortify mashed potato with Brussels sprouts. When boiling the potatoes, add a handful of thinly sliced sprouts in the last few minutes of cooking, then drain and mash vegies according to your favourite method.
- For a simple side dish, sauté thickly sliced Brussels sprouts in a little olive oil until golden. Add a squeeze of lemon juice, some slivered almonds and season with freshly ground pepper.
- For something more elaborate, cook 4 slices of bacon or pancetta in a little olive oil until crisp. Add 500g halved Brussels sprouts and 100ml water. When sprouts are soft and water has evaporated, add a sprinkling of toasted pine nuts and a handful of chopped fresh herbs such as parsley and chives. To spice things up, add 1–2 thinly sliced fresh red chillies.
- Next time you roast vegies such as potatoes, carrots and onions, add a few whole sprouts to the pan for the last 20–30 minutes of cooking.
- Dress whole steamed Brussels sprouts with a little butter or reduced-fat dairy spread and 1–2 teaspoons of wholegrain mustard.