These tiny cabbages are in season October until March but most of us only eat them in December. They’re usually boiled or steamed but there’s so much more you can do with them.
High in fibre, Brussels sprouts are a relative of cabbage, kale and broccoli and are surprisingly versatile.
Roasting them in a little olive oil with garlic and Parmesan cheese is a good starting place if you’ve not tried anything but boiled or steamed. It really brings out the flavour and takes the edge off the bitterness. They also make a tasty alternative to cabbage, just shred them before cooking.