This winter, Char-grilled Brussels Sprouts have become a favourite in our household. So much so my kids ask me to buy them every time I’m grocery shopping. As much as they eat most vegetables – they would rarely actually request them for dinner!
My husband and I both reminisce how much we hated Brussels Sprouts as kids. So why do my kids absolutely love them? We were eating out on holiday one year and I took a punt and ordered a side serve of this much-maligned vegetable; I just like the way it read on the menu (char-grilled, mustard, lemon, flavours we all like).
The rest they say is history and here, I share my kids favourite vegetable (which we now have to count onto plates to make sure everyone has an equal amount).
Brussels Sprouts are from the Brassica family of vegetables – the same family as the cruciferous vegetable broccoli, kale and cabbage. They are a great source of protein, dietary fibre, vitamins and minerals. Cruciferous vegetables contain cancer-fighting antioxidants called glucosinolates, but Brussels sprouts top them all when it comes to the total content. Brussels sprouts provide essential nutrient support for the body’s detox, antioxidant and anti-inflammatory pathways, all of which are important for fighting cancer. In Traditional Chinese Medicine, they are prescribed to help with digestion.
By serving with a fat (like olive oil), it assists the absorption of the fat soluble vitamins.
Char-grilled Brussels Sprouts
- 12-15 brussels sprouts
- 1 tsp dijon mustard
- 3 tbsp lemon-infused olive oil (I like Cobram Estate brand from all supermarkets)
- 2 tsp red wine vinegar
- Sea salt and freshly ground black pepper - to taste
- Prepare you Brussels Sprouts by trimming the stalks and stripping the outer leaves. Cut lengthways in half.
- Heat the chargrill on your BBQ to high. Cook the sprouts very quickly, just until the outer leaves are blackening.
- In a small bowl mix the mustard, lemon infused olive oil and vinegar. Toss through the Brussels Sprouts to coat and serve immediately.
- The best ways to cook them - first and foremost - QUICKLY. Overcooking them results in the releases of the stinky (though very healthy) glucosinolates which has most likely turned you off this vegetables in the past. Other ways I like to cook them include:
- Other flavours that work well with Brussels Sprouts
- Toss through with crispy bacon
- Mix with caramelised onion and balsamic vinegar
- Nice with grated parmesan or another strong flavoured cheese