Brussel Sprout

Love ‘em or hate ‘em, we got ‘em!

These ‘little cabbages’ have a lot of nutrients to offer, such as vitamin C, folate, vitamin E, iron and beta carotene.

We look for firm sprouts with bright green heads.

• Freshest in February to June.
• Good for blanching, roasting.
• Store in fridge, in moist towel in a perforated plastic bag and consume within 2 weeks. You can pop them in the freezer for up to 2 months, but blanch first so they retain flavour and colour.

Did you know? 
A study found sprouts contain a chemical which only tastes bitter to people who have a variation of a certain gene (~50 per cent of the world’s population have a mutation on this gene). We know a teenager who hated brussells so much that he put them in his pocket at dinner, then down the side of his mum’s couch for a year without her knowing (we assume he had the bitter taste gene!).

Top Tip
Try not to overcook by putting a small cut in the base of the vegetable just prior to cooking.