With cooler weather we are seeing lots of small, sweet brussel sprouts in the markets and stores.
Did you know they are a key cruciferous vegetable that should be consumed at least 2-3 times a week? Brussel sprouts have great anti-inflammatory qualities and are packed with vitamin K and vitamin C. Both of these vitamins are essential in preserving elastin in the skin in order to prevent the formation of wrinkles and helps to keep your skin healthy, plump and smooth.
Getting your kids to eat brussel sprouts may be a struggle, so a gratin with a touch of cheese & pancetta + slicing the brussel sprouts makes it all that bit more appealing to them. And if you show your kids how they are grown then… intrigue sets in!
Preheat oven to 200 degrees. Boil a pot of water, cut half a kilo of brussel sprouts in half and then place into the water, boil for 4 minutes. Then, drain the sprouts and slice in half again, place in bowl and drizzle with olive oil + S&P. In a small fry-pan, fry off a handful of diced pancetta (nitrate free is fab if you can find it!) until it is golden, add to mix. Grab a small can of organic chickpeas or lentils, drain and rinse them, add to mix. Combine well, pour into casserole or baking dish with low sides. Sprinkle a handful of wholemeal or sourdough breadcrumbs (Simply blend up some stale or oven-dried bread in a food processor), then sprinkle over some grated cheese. (crumbling some goats cheese is fabulous too, as are flaked almonds) Place in the oven for 5-10 minutes, or until the cheese has melted and the breadcrumbs are crunchy. Serve with panfried or BBQ pork loin chop. (you can’t go past Bangalow or Otway pork)
Image: Gratin- pinterest : http://pinterest.com/pin/335447872214617614/ via cookinglight.com. Growing brussel sprouts via Pinterest