Avoid ‘watery’ sprouts by cooking vegetable ‘properly’ with chef’s easy tips (Image: Getty)
are typically part of many roast dinners during the months, but especially a one.
This is because they grow well during the winter months, and they are ready to eat around the festive period.
Whether you love them or hate them, an expert has shared how to “properly” cook the green vegetable
, registered nutritionist and development manager at Green Chef, commented: “Brussels sprouts are an underrated veggie. Not only are they packed with vitamin K, vitamin C and antioxidants, but when cooked correctly, they can taste delicious.
“Before you turn your nose up at them this Christmas, try my top tips for cooking the perfect sprout and watch as your family all come back for seconds.”
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At Christmas, when cooking for large groups of people, it is easy to opt for frozen vegetables.
They’re often better value for money and retain more nutritional value.
However, Lily recommended using fresh sprouts if you’re aiming for the best taste and texture.
She said: “Choose the ones that are firm, vibrant in colour, and have tightly packed leaves, as these tend to have a natural sweetness and pleasant flavour.”
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If you do opt to cook from frozen, Lily advised that frozen sprouts can be “watery” if not properly thawed and dried before cooking.
Make sure to fully defrost them before cooking to ensure the sprouts maintain their tender texture.
Because of their shape and size, a common mistake people often make is overcooking their sprouts.
With most green veg, you’ll want to cook until they are soft throughout, but with sprouts, Lily said the optimum texture is tender, but still bright green in colour.
If you’re steaming or boiling first, five to seven minutes should be plenty.
If you’re planning on roasting, you shouldn’t need to cook them for more than 25 minutes at around 200C.
Lily added: “Once cooked, I always saute quickly before serving. This adds a nice caramelised layer to the sprout and helps to create a crispy exterior while maintaining the tender, juicy insides.”
For a delicious seasoning combination, toss the veggies in garlic, balsamic, lemon and honey.