Nutty, crunchy, sweet and soft, Brussel sprouts are deliciously savoury morsels of goodness! If you're not a fan it's quite possible that you only know them for a limp texture, bitter taste and horrible smell. This is easy to avoid, it's all in the cooking. It's very important not to over do them. Not only do they lose their nutritional value and taste but they will begin to emit an unpleasant sulphuric smell!
Raw? Give the leaves a little olive oil massage first to soften the leaves.
Roasting? The goal is a beautifully browned exterior and creamy soft interior. Use butter for extra goodness.
Sautéing? Be sure not to over crowd the pan to ensure a rich caramelisation. Brussel Sprouts love bacon as much as you do, crisp some up in the pan before adding the brussels, you won't regret it.
Pure and simple, with nothing added, this beetroot is 100% grown, packaged, and perfectly cooked...
Mother nature got artistic with this one. Chioggia is pronounced -kee-oh-gee-uh- let's just get that...