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Classic Brussels Sprouts
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Brussels sprouts are at their best at this time of year. By gently simmering them in salted water until they are just tender, you preserve their colour and fresh, nutty taste.
Prepare the sprouts the night before and store in a plastic bag. Brussels do not benefit from being kept warm, so cook them at the last minute and serve immediately, as they quickly lose both their colour and texture.
This recipe was first published in November 2003.