How to cook Brussels Sprouts

Brussels sprouts are a small leafy green buds, which resemble miniature cabbages. Brussels sprouts are among the same family that includes cabbage, collard greens and broccoli. They contain good amounts of vitamin A, vitamin C, folic acid and dietary fibre.

Required tools

• knife
• small pot
• vegetable steamer

Required materials

• brussels sprouts
• water

Instructions

1. First use a knife to remove the buds from the stalk.
2. Rinse the brussels sprout thoroughly under running water, to remove any dirt or insect hidden in leaves.
3. Cut away any surplus stem and then peel and discard the surface leaves that are loosened by this cut. Avoid loosening too much of its leaves.
4. To guarantee even cooking throughout the brussels sprouts, buds of a similar size should always be chosen to cook at any one time. An x maybe place at the centre of the stem to ensure even cooking.
5. Whether boiling, steaming or roasting, care must be taken not to overcook.
6. An average of six minutes is needed to suitably cook the sprouts.

Tips & warnings

• Overcooking the sprouts releases the sulphur smelling glucosinolate, sinigrin present in its content.

• Although they contain compounds such as goitrin that can act as goitrogens and interfere with thyroid hormone production, realistic amounts in the diet do not seem to have any effect on the function of the thyroid gland in humans.

• Correctly seasoning of brussels sprouts does give them a wonderful taste.