17 Nov Sprouts – Not Just For Christmas!
Following on from our last blog where we highlighted the benefits of eating seasonally, this week we will be celebrating a vegetable that is in season now, Brussel sprouts! Love them or hate them these little green fellas invade the veg aisle on the run up for Christmas. Considering all the health benefits of this vegetable you will see why it’s worth having it not just for Christmas but throughout the winter season!
One of the reasons we said it was sensible to eat seasonally is because the season’s veg contain goodness that your body needs for each season. It’s no surprise then that Brussel sprouts are a great source of vitamin C to help you fight off nasty colds this winter season! They are also packed with vitamin K, with just one serving amounting to your daily requirement of this vitamin.
Brussel sprouts are nutrient rich but low in calories so great if you are dieting as they will make you feel full without being fattening! They have also been linked to eye and bone protection as well as helping safeguard against cancer.
So it seems a shame to only get this veg out on Christmas day so instead this year add a few more to your trolley and enjoy the benefits throughout the season. To get you started why not try our recipe below for your dinner party;
Roast Chili and Onion Brussel Sprouts
Ingredients
1 kg Brussels sprouts, trimmed
olive oil
2 shallots, finely sliced
2 garlic cloves, finely sliced
1 red chilli, deseeded and thinly sliced250g quinoa
Squeeze of lemon juice
2 Tbsp chopped chives
Salt and fresh-ground black pepper
Method
- Trim the bottom off the sprouts, peel off outer/dead leaves then cut in half.
- Get a frying pan on hot with some olive oil then add sprouts. Add some salt and pepper and get some colour then turn down the heat.
- Add the shallots, garlic and chilli for a couple of minutes over a medium heat.
- Add to oven for 5 – 8 minutes @ 180oc.
- Take out and add lemon juice and chives.
