Love them or loathe them Brussels sprouts are synonymous with Christmas and so we thought an entire episode dedicated to them would be suitably festive. They also pack a pretty mean punch flavour and nutrition wise being that they are high in powerful compounds such as Indole-3-carbinols and sulforaphane that have been linked to myriad positive health benefits. They are also rich in raffinose which, although good for our gut bugs, is kind of the reason for their less…erm..’festive' gassy side effects.

We wanted to test Brussels sprouts to the max so in this challenge both of us have to eat Brussels sprouts every day for 12 days. They can be cooked in any way we want but we do need to have them daily.

Does this reaffirm Rose’s adoration of the little green fellas or does she actually feel green herself after 12 days straight on the sprouts? And can Eve actually complete one challenge this season?

Listen to find out!

This season is kindly sponsored by Ancient and Brave. Head to https://ancientandbrave.earth for more info.

Some of our suggestions for tasty sprouts throughout Christmas!



Raw honey glazed Brussels

Ingredients

1 lb. Brussels sprouts, cleaned and halved
2 tbsp. extra-virgin olive oil
1/2 c. good quality balsamic vinegar
2 tbsp. raw local honey
1 tbsp. dijon mustard
2 cloves garlic, minced
Himalayan salt
Freshly ground black pepper

Method

In a large skillet over medium heat, heat oil. Add Brussels sprouts, cut side down, and cook 3 to 4 minutes, until golden on the bottom. Add ¼ cup water and cover. Let Brussels sprouts steam until tender, 3 minutes. If the skillet seems dry, add more water a tablespoon at a time.

Remove sprouts from skillet and set aside on a plate. Add vinegar, honey, mustard, and garlic and whisk to combine. Bring to a simmer and cook until thick and syrupy, 6 to 8 minutes. Return sprouts to pan, toss to coat, and heat through, 2 to 3 more minutes. Season with salt and pepper and serve immediately.


Shredded lemon maple sprouts

Ingredients

Zest of 1 lemon, plus 3 tbsp. lemon juice
2 tbsp organic maple syrup
2 tsp. Dijon mustard
1 clove garlic
1/2 to 1/4 tsp. crushed red pepper flakes, depending on spice preference
1 tbsp. Extra-virgin olive oil
1 lb. Brussels sprouts, shredded
salt
Freshly ground black pepper
Toasted slivered almonds, for serving

Method

In a food processor or blender, combine lemon juice, anchovies, maple syrup, mustard, garlic, and red pepper flakes. Blend until smooth. (Alternatively, finely mince the anchovies and garlic and whisk into remaining sauce ingredients.) Set aside 2 tablespoons of the sauce for serving.

Heat oil in a 12” skillet over medium heat until shimmering.Add Brussels sprouts and shake pan to settle them in an even layer. Cook undisturbed for 5 minutes. Add all but the reserved 2 tablespoons sauce to the skillet and season with salt and pepper. Cook, stirri

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DISCLAIMER: All the advice and recommendations in this podcast is given generally. If you feel like you have any contraindications to anything we recommend please check with your healthcare provider first.