Brussels sprouts, broccoli and almonds

For as long as I can remember, I hated Brussels sprouts, the pungent smell, the soggy sloppy texture.  This whole picture has changed.  I first tried them again after many years of avoidance in my mother in law’s beautiful stir fry, and was surprised that they actually tasted good.  Since then I’ve been experimenting in the kitchen, and have even bought a punnet to grow in garden for winter.

The key to Brussels sprouts is two things – buy them small and tight, and DO NOT over cook.  That’s what makes them soggy and smell horrible.

Here’s a yummy green vegetable dish topped with almonds that’s so simple it hardly needs a recipe.  Brussles sprouts and broccoli both belong to the brassica family. The good news about brassicas is that a high intake reduces your risk of cancer, and they’ve also been shown to limit cancer growth and the progression of the disease. Read more here

Here’s how:
16 Brussels sprouts
1 head of broccoli
1/4 cup chopped raw almonds
olive oil
lemon juice

Remove loose leaves from the Brussels sprouts, cut off the ends and cut in half.  Cut the brocolli into small floretes. Cook in a steamer for 8 minutes until cooked, but still slightly firm to bite. While this is cooking, pop the Brussles sprouts into a shallow pot of boiling water, and cook for no more than 4 minutes.  Drain.  Heat a tablespoon of olive oil in a fry pan. Add the vegetables and toss in the oil.  Cook until sprouts are slightly browned.  Squeeze over lemon juice, and sprinkle with almonds.

Yum.