You either love them or loathe them.
This little brassica is possibly the most divisive element of the traditional Christmas dinner, but it is here to stay so we best get used to it! Have you noticed that every year, we are warned that there is a Brussels sprout shortage and yet, there are always some going spare on your plate?
If you are a loather, we are here to help!
Obviously, the first thing you need to do is cook them properly. Don't boil the things to mush - 5 minutes in boiling water is all they need, you can also steam for about 10, or roast for 40 minutes. I find that tossing them in a flavoured butter (nutmeg butter, or orange zest butter, are good choices) before serving is a good way to pep them up.
The brilliantly creative Ruby at Rubelle's Moon has a great way to make this year's Brussels' more than just a cabbagey afterthought. Head over now to see what she has come up with.