Sprouts: Not just for Christmas
Katerina Pavlakis 
The science of tasty Brussel sprouts
With Christmas done and dusted, you might think Brussels sprouts can go back into hibernation for another year.
But here's a timely secret: it's actually January when these little vegetable knobs are at their peak sweetness, thanks to the frosty temperatures.
If you're still haunted by memories of waterlogged sprouts from Christmas dinner, here's a peek into the science that could transform them from a yearly obligation into a winter-long craving.
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Forget Boiling
The key to making sprouts sing is all in the cooking method.
Here's a fascinating nugget of nature’s wisdom: Brussels sprouts don't like water. When boiled, they release sulfurous compounds that create that distinctive (and off-putting) cabbage-y smell.
It's actually a defense mechanism: plants can't run away so they have developed compounds meant to deter creatures from eating them and diseases from attacking them.
In the case of brassicas, introduce them to fat instead of water, and something magical happens. The same sprouts that turned sulfurous in a pot of boiling water will transform into sweet, nutty delights when roasted in oil.
But there's a better way. A way that celebrates their natural flavour and texture, and even, dare I say, makes them irresistible.
The secret? Roasting. (Thank you Nigel Slater for teaching me this revelatory truth!)
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Why Roasting Works Wonders
You see, Brussels sprouts, like all their brassica cousins, love fat as much as they hate water. It mellows out their bitter undertones and helps them caramelize to crispy, golden perfection.
The better way: Toss them generously in olive oil (bonus points for adding sausage meat, bacon, chorizo or even nduja for extra richness) and don't be shy with the seasoning.
Then, pop them in a hot oven and let them roast until you see those delectable charred edges forming. (Be sure to stir them up halfway through to get them evenly coated in all that flavorful oil.)
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Spice Up Your Sprouts
Roasting also opens up a world of possibilities for layering flavours on your sprouts.
Try tossing them with cumin, paprika, and chili for a smoky, spicy kick. Or add a dash of balsamic vinegar for a tangy twist that complements their natural sweetness.
But when I'm in a rush, I reach for my trusty shortcut: harissa paste. Just a spoonful of this North African chili paste adds a complex kick of spice in seconds.
And for that perfect sweet counterpoint, a drizzle of honey works wonders.
The combination of spicy, sweet, salty, and slightly bitter is truly irresistible.
Trust me, even the most ardent sprout-haters have been converted by this method. (I used to be one of them!)
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Embrace Sprouts Beyond December
So next time you spot some fresh Brussels sprouts at the market, don't just walk by. Grab a bagful, crank up your oven, and get ready to experience sprouts in a whole new light.
You might just find yourself craving them all year round.
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PS. If you're still skeptical, I challenge you to try roasting your sprouts just once. I bet you'll be a convert too! Let me know how it goes.
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