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Thanks to their slight bitterness, sprouts offset richer, more indulgent ingredients rather well. They also have an affinity with sweet-sour berries – think cranberry sauce and redcurrant jelly – perfect for the festive season just around the corner.
Season sprout leaves before roasting them in the oven until crisp and then tossing with figs, almonds, goats’ cheese and pomegranate seeds in a delightful salad, or try a rustic cheesy Brussels sprout and cauliflower bake for a hearty Thanksgiving side.
A salad made from finely shredded Brussels sprouts mixed with grated parmesan, lemon juice, extra virgin olive oil and plenty of black peppers goes brilliantly with a hearty meat main course.