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How to cook Brussels sprouts

To prepare sprouts, trim the base, removing any loose leaves. You can then steam, boil or roast them, either whole, halved, quartered or shredded – just make sure you don’t overcook them. You can also eat sprouts raw, shredded into salads. Cook the leaves in the same way as you would spinach or kale.

WATCH: Brilliant Brussels sprouts

READ: How to use up Brussels sprouts



Brussels sprouts are not just for Christmas! They might get a bad rep, but they’re so tasty simply boiled (just don’t overdo it – that’s when they go mushy) and served with a little butter. Or finely shred their leaves and make into an epic salad.



Although Brussels sprouts are the quintessential Christmas veg, they’re actually in season from October all the way into March.



It’s best to keep sprouts in the fridge, and try to eat them as soon as possible after purchase (or picking!), as the leaves will start to discolour.

What are the health benefits?

High in vitamin K and folic acid, there's every reason to eat more sprouts! Brussels sprouts are also a great source of a vitamin called folate. Folate helps to reduce tiredness so we feel awake and alert.