Rediscovering Brussels Sprouts : A Classic Worth Loving Again

Brussels sprouts are one of those vegetables everyone thinks they already know. Often remembered from childhood as overcooked and bitter, they deserve a second look. When grown, prepared and cooked with care, Brussels sprouts are deeply flavourful, versatile and surprisingly modern. They are a proud staple of cooler climates and a seasonal favourite that fits just as easily into everyday meals as it does onto a celebratory table.

Brussels sprouts belong to the cabbage family and grow in tight, leafy buds along tall stalks. Their flavour is earthy and slightly nutty, becoming sweeter when cooked properly. They are also naturally rich in fibre, vitamins and antioxidants, making them as nourishing as they are satisfying.

Why Brussels Sprouts Deserve a Place in Your Kitchen

What makes Brussels sprouts special is their ability to transform. Gentle cooking brings out their sweetness, while higher heat adds caramelised depth. Their compact size makes them ideal for roasting, pan cooking or even eating raw when finely sliced.

They pair beautifully with simple ingredients like olive oil, butter, garlic and lemon, but they also hold their own alongside stronger flavours such as mustard, anchovy, bacon or mature cheese.

Simple and Delicious Ways to Enjoy Brussels Sprouts

Roasting is one of the easiest and most reliable ways to enjoy Brussels sprouts. Halve them, toss with olive oil, salt and black pepper, then roast in a hot oven until golden and crisp at the edges. A squeeze of lemon or a sprinkle of grated cheese at the end is often all they need.

For a quick weeknight option, try pan sautéing. Slice the sprouts thinly and cook them in a wide pan with butter or olive oil until just tender with a little colour. Finish with garlic, a dash of vinegar or a spoon of wholegrain mustard for extra character.

Brussels sprouts also work well steamed, provided they are not overcooked. Steam them until just tender, then dress simply with butter, salt and cracked pepper. This method keeps their flavour clean and fresh, making them an excellent side dish.

For something lighter and unexpected, Brussels sprouts can be eaten raw. Finely shred them and toss with olive oil, lemon juice and a pinch of salt. Add nuts, cheese or apple slices for texture and balance. The result is crisp, refreshing and far removed from the sprouts many people remember.

A Vegetable with Staying Power

Brussels sprouts have stood the test of time for a reason. They are economical, adaptable and full of flavour when treated with respect. Whether roasted until crisp, sautéed until golden or shaved into a salad, they offer countless possibilities with very little effort.

It may be a familiar vegetable, but Brussels sprouts still have plenty to offer. Sometimes all it takes is a simpler approach to remember why they deserve a place at the table.

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