The mention of sprouts can bring back bad memories of overcooked veg but lightly cooked in this way, they are totally different - and quite delicious. Sprouts are packed full of fibre and nutrients, in particular Vitamin K, essential for bones and blood clotting, and Vitamin C, which is so important to support the immune system and tissue repair, as well as smaller amounts of iron, potassium, magnesium, phosphorous and Vitamin B6.
Eat them either a side dish or as a topping on a simple risotto sprinkled with parmesan.
500g brussels sprouts (outer leaves removed and then either thinly sliced or leaves separated)
A knob of butter or glug of olive oil
75g almonds (roasted and coarsely chopped)
2 handfuls of sage leaves (coarsely chopped)
Zest of an unwaxed lemon
Parmesan to serve (optional)
Melt the butter or heat the oil in a large frying pan over a medium heat then add the sprouts and cook over a medium heat until they are nearly tender and beginning to brown at the edges.
Add the almonds and sage leaves and cook for another 5 minutes, before stirring through the lemon zest.