Were you a child who dreaded brussels sprouts being served with dinner?  I wasn’t.  Mum had the knack – she cooked them in chicken stock.

When my husband and I first moved in together, and I came home from the market with brussels sprouts, he did not look impressed.  In fact, I remember him looking like he was thinking through escape plans.  But, I turned him and now he goes back for seconds.

If you don’t cook brussels sprouts – I urge you to give it a go.  They need a little TLC, but they don’t take long to cook and they really are heart warming.

The bestest Brussels Sprouts

Ingredients
brussels sprouts (pick small even sized sprouts, because they’ll cook quicker and are sweeter)
prosciutto or bacon
chicken stock
a generous grating of nutmeg

Snip your prosciutto or bacon into strips with kitchen scissors into a saucepan on a medium heat.  You can add a little bit of olive oil to get it started if you like.

Meanwhile, cut the stems from your brussels (which should see any bruised outer leaves fall away), and so they cook evenly, cut a cross (or single slit if they’re small) into the thick base of your brussels.  Then add them to the saucepan.

Add a generous grating of nutmeg and toss to heat the brussels up.  Then add enough chicken stock to come half way up the brussels.  Put the lid on and let them bubble away for 10-15 mins, depending on the size of your brussels and how soft you like them.  Keep and eye on them so they don’t boil dry.

That’s it.  That is the secret to the yummiest brussels about.  Not difficult is it?  So why not give it a go….

Brussels might not look like the sexiest of vegetables, but it tasted good!

I’d love to know when the last time you ate brussels was? and how your mum cooked them?  Comment below!

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