Credit: Flickr / stu_spivack

Brussel sprouts

One common mistake is overcooking these sturdy little brussel sprouts. A holiday hint: cook the sprouts last and serve them right away to enjoy the surprisingly fresh taste

Preparation time: 15 minutes

Cooking time: 5 minutes

Serves 6



750 grams local Brussel sprouts sourced (local option: Southlands Farms)

2 tbsp unsalted local butter sourced (local option: Avalon Dairy)

Black pepper

Cold water


Prepare the sprouts by discarding any coarse outer leaves. Using a sharp knife, cut a deep cross into the base of each sprout (this helps them cook more evenly). Pour 5-6 centimetres of cold water into a large pan and bring to boil.

Place the sprouts in the boiling water, cover and boil for 5 minutes, or until they are just tender. Drain thoroughly and serve immediately, dressed with butter and seasoned with black pepper.