There are always lots of Brussels sprouts to go around in December, but they’re not just for Christmas. Research from HelloFresh shows that over half (52%) of Brussels sprout fans enjoy them beyond the festive season — and for good reason.
Whether you serve your sprouts with a winter roast or another warming meal, the tasty vegetable is packed full of goodness. Healthline says: “Brussels sprouts boast high levels of many nutrients, including vitamin K and vitamin C, and have been linked to several health benefits.”
They’re also rich in antioxidants and fibre and could help maintain healthy blood sugar levels. Healthline adds: “Brussels sprouts may help keep blood sugar levels steady. Multiple studies have linked an increased intake of cruciferous vegetables, including Brussels sprouts, to a decreased risk of diabetes.
“This is likely because Brussels sprouts are high in fibre, which helps regulate blood sugar levels. Increasing your intake of Brussels sprouts alongside an otherwise healthy diet may help keep your blood sugar levels stable.”
Fortunately, there are many tasty ways to incorporate Brussels sprouts into your everyday meals. From pasta, stir fry, tagine and pad thai, pizzettas, gratin, salads and patties; the healthy vegetable goes with almost anything.
Mimi Morley, senior recipe development manager at HelloFresh, explained: “Brussels sprouts are incredibly versatile and can be enjoyed in so many ways beyond Christmas. January is the perfect time to experiment with this nutritious veg, whether in a vibrant salad, a warming stir-fry, or even as a crispy topping for soups.”
Keen to offer inspiration, the expert shared five of her favourite recipe ideas:
Sprout and Sweet Potato Buddha Bowl
“Roast Brussels sprouts and sweet potato chunks with olive oil, paprika, and cumin. Serve over quinoa, topped with a tahini drizzle and pomegranate seeds,” said Ms Morley.
Sprout Stir-Fry
“Sauté sliced sprouts with garlic, ginger, and soy sauce. Add your favourite protein, chicken, tofu, or prawns, and serve with rice or noodles.”
Creamy Sprout Pasta
The expert added: “Shred sprouts and cook with garlic in olive oil until softened. Stir into a creamy sauce with Parmesan and toss with linguine. Add toasted walnuts for crunch.”
Brussels Sprout and Chickpea Curry
Cook halved sprouts with onions, garlic, and a mix of curry spices (turmeric, cumin, coriander). Add chickpeas and coconut milk, simmer, and serve with naan or rice.
Sprout Caesar Salad
Ms Morley said: “Thinly slice raw sprouts and mix with a tangy Caesar dressing, croutons, and shaved Parmesan for a crunchy, fresh salad.”
