Brussel Sprouts Three Ways

Brussel sprouts have an earthy and slightly bitter flavour that might not appeal to some people, or perhaps they have eaten them badly cooked before.  If you are one of them,  perhaps I can win you over with three simple ways of preparing them which bring out their best. Overcooking the sprouts tend to reduce them to a mushy mess.  Cooking them with too many other ingredients does not do them justice either, in my opinion.  Try to have them roasted, steamed or stir fried on their own with just a touch of flavouring and savour their natural goodness.  Red brussel sprouts turn an interesting blue hue when cooked, and if you ever came across these little fellas growing like miniature cabbages attached to the plant's sturdy stalk, you would be enticed.  

Roasted Brussel Sprouts

INGREDIENTS

• 400 / 14oz brussel sprouts
• 1 tablespoon olive oil
• sea salt and freshly ground black pepper
• 2 teaspoons balsamic vinegar
• 1 tablespoon maple syrup

METHOD

1. Trim the ends of brussel sprouts.  Cut large ones in half.  Leave small ones whole.
2. Place sprouts in a large bowl.  Drizzle over olive oil and season with salt and pepper to taste.  Toss to combine.  
3. Place sprouts in a single layer on a large baking sheet lined with baking paper.  Bake in a preheated 200°C/400°F oven for 20 minutes or until they are crunchy on the outside and tender inside.
4. Transfer sprouts to a serving platter.  Add balsamic vinegar and maple syrup.  Mix well and serve. 

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Steamed Brussel Sprouts

INGREDIENTS

• 400g / 14oz brussel sprouts
• 2 cloves garlic, finely chopped
• 2 teaspoons olive oil
• 2 teaspoons unsalted butter
• lemon wedges 

METHOD

1. Trim the ends of brussel sprouts.  Cut large ones in half.  Leave small ones whole.
2. Bring 5cm / 2" of water to a boil in a large saucepan fitted with a steamer basket over high heat.  Add the sprouts and steam, covered, for 4 minutes or until they are fork tender but still have some crunch.
3. Remove the steamer basket with the sprouts from the saucepan and set aside.
4. Empty water from the saucepan and wipe it dry.  Add oil and butter to the pan over medium-high heat until butter has melted.  Add the garlic and let it sizzle for 30 seconds or so until slightly brown.   Transfer the cooked sprouts to the pan and toss them in the oil mixture to coat.  Remove from heat and sprinkle on a little lemon juice before serving.

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Stir Fried Brussel Sprouts

INGREDIENTS

• 400g / 14oz brussel sprouts
• 1 tablespoon olive oil
• 2 cloves garlic, peeled and smashed
• 1 tablespoon light soy sauce
• 2 teaspoons honey

METHOD

1. Trim the ends of brussel sprouts.  Slice them very thinly crosswise.
2. Heat oil in a wok or a large frying pan over medium-high heat until hot.  Add garlic and let it sizzle in the oil for 30 seconds or so until fragrant.  Add the sprouts and stir fry for 5-8 minutes or until soften and golden in colour.  Add a tablespoon of water if it is looking too dry.
3. Stir in soy sauce and honey.  Mix well and serve.