I feel like sprouts are a bit like marmite, you either hate them or love them – but they’re particularly good when cooked right. These little guys are rich in vitamin C, a powerful antioxidant which inactivates free oxygen species that damage our cells and DNA. It also has an important role in collagen synthesis which is why deficiency (known as scurvy) produces symptoms related to a decrease in collagen synthesis (bleeding gums, joint pain and swelling, and poor wound healing). Vitamin C can be destroyed by overcooking your sprouts so for the best results a quick steam with a small amount of water will help to minimise nutrient loss – and maximise taste!
Brussel Sprout + Hazelnut Salad
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Ingredients
- 200g Brussel sprouts, cut in half
- 250g kale, washed & dried
- 50g blanched hazelnuts
- 1 tbsp olive oil
- 1 tbsp maple syrup
- Sea salt & black pepper
- Handful of dried cranberries
Instructions
Preheat oven to 180c. Wash the brussel sprouts & place in a baking tray with the olive oil, salt & pepper. Cook for 25 minutes.
Add the kale & hazelnuts to the baking tray & drizzle over a little more oil (if needed) & the maple syrup. Bake for a further 15 minutes.
Remove from the oven & stir through the cranberries. Serves 4 as a side or 2 as a main.
