This has a very basic mustard sauce, and could easily be adapted. A touch of honey would be lovely with it, or perhaps some crushed garlic.
Category: Brussels Sprouts
The most common method of preparing Brussels sprouts for cooking begins with removal of the buds from the stalk. Any surplus stem is cut away and the surface leaves that are loosened by this cutting are peeled and discarded. Cooking methods include boiling, steaming and roasting; however, boiling results in significant loss of anticancer compounds. To ensure even cooking throughout, buds of a similar size are usually chosen. Some cooks will make a single cut or a cross in the centre of the stem to aid the penetration of heat.
Overcooking them will render them grey and soft and they develop a strong flavour some dislike.
We feature here a range of creative ways to make eating Brussels Sprouts a pleasure. If you want to cook your Brussels sprouts with a flair then you’ve come to the right place.
A combination of Brussels sprouts and green beans quickly stir-fried in a hot wok with lemon juice and pine nuts make for a vibrant side dish to complement any meal.