Fresh, crunchy and, yes, tasty: New ways to prepare Brussels sprouts could persuade even firm doubters to try them again. It is worth the effort, as they are packed with vitamins and fibre. Berlin (dpa) – Brussels sprouts have a bad reputation but these recipes may help even hardened sceptics overcome bad memories and embrace these healthy vegetables. Some complain they are bitter but preparing them in new ways can help counter that taste. Many of us simply remove the outer leaves and stalk, cut the sprouts crosswise and cook them in salted water until they're al dente. But go a little further – say frying them with bacon, or adding them to omelettes or putting the plucked leaves in a salad. Try gently frying the Brussels sprouts – this brings out stronger flavours, for example when they are fried in a pan with bacon, onions and nutmeg. That makes them a perfect accompaniment to pasta or rice, says Germany's nutrition advisory centre (BZfE). If you want to experiment, you can add Brussels sprouts to quiches, omelettes, casseroles, soups, grain bowls or curries. Even in a colourful winter salad, the leaves can be plucked and steamed to create a delicious dish. Another variation is crispy oven-roasted Brussels sprouts, where the halved sprouts are mixed with olive oil and a little honey and seasoned with salt, pepper and chilli or curry powder. Try topping them with roasted hazelnuts or walnuts. Another variation for the baking tray comes from the German Association of Fruit and Vegetable Producer Organizations (BVEO), which recommends an Asian-inspired approach. Recipe for spicy roasted Brussels sprouts Ingredients for 2: 500 g Brussels sprouts 2 cloves of garlic 2 cm ginger 1 tbsp chilli bean paste (doubanjiang) 3 tsp soy sauce 1 tbsp sugar 30 ml water 1 handful of peanuts 180 g wheat noodles Preparation Preheat the oven to 180 degrees Celsius. Wash your Brussels sprouts, drain and remove the stalks. Peel the garlic and press it into a large bowl using a garlic press. Peel the ginger and grate it into the bowl. Add the chilli paste, soy sauce, sugar and water and mix together. Add the Brussels sprouts and mix everything well. Line a baking tray with baking paper and spread the Brussels sprouts on it. Bake in the middle of the oven for about 20 minutes until the Brussels sprouts are golden brown. Allow to cool briefly, sprinkle with peanuts and enjoy with wheat noodles. Neither yellow nor wilted – how to buy Check them closely when you are shopping. Note that fresh sprouts are tightly closed, plump and bright green. Yellow or wilted leaves indicate older produce. If you can't prepare the fresh produce on the same day, store it in the fridge vegetable compartment. Brussels sprouts will keep best there for a few days in a plastic bag with holes or wrapped in a damp cloth. Freezing is better if you want to store them any longer. Blanche the cleaned florets in boiling salted water for two to three minutes and then briefly cool them in ice water. Drain them well and freeze them in a freezer bag or airtight container. "This way, Brussels sprouts will stay fresh for up to a year," says the BZfE. Careful how you store, eat them Brussels sprouts can be damaged by the ripening gas ethylene, so you should never store them together with apples, say fruit and vegetable experts at the BVEO. As a type of cabbage with tender leaves, Brussels sprouts are generally fairly easy to digest. However, the fibre stachyose can cause flatulence "because the body cannot break it down completely," say nutritionists at the BZfE. Nevertheless, they are still healthy as they support the intestinal microbiome. Spices such as caraway or fennel reduce any gas formation and aid digestion. Thorough cooking and chewing also help, say nutrition experts. The following information is not intended for publication dpa/tmn cwg xxde arw
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