{"id":131717,"date":"2016-01-15T15:51:57","date_gmt":"2016-01-15T05:51:57","guid":{"rendered":"http:\/\/southburnett.com.au\/news2\/?p=131717"},"modified":"2016-01-15T15:51:57","modified_gmt":"2016-01-15T05:51:57","slug":"miniature-cabbages","status":"publish","type":"post","link":"https:\/\/southburnett.com.au\/news2\/2016\/01\/15\/miniature-cabbages\/","title":{"rendered":"Miniature Cabbages"},"content":{"rendered":"

\"\"<\/a>January 15, 2016<\/strong><\/p>\n

by Jason Ford<\/strong>
\nFord on Food<\/a><\/strong><\/p>\n

Brussels sprouts are mostly in season around the autumn months; however they are still pretty abundant during winter.<\/p>\n

They are popular in my household, and often finding their way onto our dinner table several times a week.<\/p>\n

Brussels sprouts are basically miniature teardrop shaped cabbages, a bit smaller than a ping pong ball, and made up of tightly packed leaves.<\/p>\n

They grow as little brassica buds that sprout along a single stem of a cabbage-like plant.<\/p>\n

Admittedly, their flavour is not to everyone\u2019s liking.<\/p>\n

In fact, they have long been unpopular with children, who are often sensitive to the earthy (somewhat bitter) flavour. It\u2019s an acquired taste.<\/p>\n

Farmers have worked hard to improve the taste of Brussels sprouts through many years of careful cultivation, resulting in a more subtle and less robust flavour.<\/p>\n

As with other challenging ingredients, it\u2019s the kitchen preparation that counts.<\/p>\n

Brussels sprouts can be boiled, but this can destroy their nutritional qualities.<\/p>\n

I personally like them steamed and tossed in a little butter and seasoning. They are also surprisingly delicious when roasted.<\/p>\n

The raw outer leaves can be separated and tossed through a dressed salad with bacon and almonds.<\/p>\n

Brussels Sprouts are fabulous in a vegetable stir-fry.<\/p>\n

* * *<\/strong><\/h2>\n

Balsamic Roasted Brussels Sprouts<\/strong><\/h2>\n

\"\"<\/a>Ingredients:<\/strong><\/p>\n