Everyone dishes Brussels Sprouts. Fair or Fare?
Most people turn their nose up at these little balls of Vitamin A and C. However, this lip-licking recipe should put a whole new spin on sprouts for you. The experts say steaming sprouts is better than boiling because it doesn’t reduce the anti-cancer properties hiding under every leaf.
Brussels Sprouts Recipe
Preheat your oven to 180C
Cut the brussels sprouts in half and throw away any stray outside leaves.
Quickly blanche the sprouts until they just start to soften.
Drain and dry off.
Toss sprouts into a baking dish along with with a good dollop of butter, a sprinkling of sugar and a dash of balsamic vinegar. Shake the dish so all the sprouts become coated.
Place in the oven and cook for about 25-30minutes.
When the sprouts are lightly brown with a few crispy outside leaves they are ready.
Serve as a side dish with stew, roast or a beef and guiness pie.