The ways of Brussels sprouts they are infinite. Boiled, browned, baked: a veritable mine of health for bones, sight and memory, these small vegetables can be used in the kitchen in many ways. For those looking for some advice on their different cooking methods, here are some tips.

Baking

Rich in vitamins A, C, K and group B, as well as iron, phosphorus, football and antioxidants, Brussels sprouts are perfect in the oven. For the baked Brussels sprouts you need to get: 600 grams of vegetables, 100 grams of grated Parmesan, 30 grams of butter, 150 grams of bacon and salt. After blanching them, cut the sprouts in half and pour them into a pan with the bacon previously browned in butter. A few minutes and then you have to drain everything and arrange the contents of the pan in a baking dish, adding the cheese and stirring well, before baking at 250 degrees. Ten minutes of waiting and the baked Brussels sprouts are ready to be served.

Browned Brussels sprouts

For this preparation, ideal for a side dish tasty and healthy, you start by boiling 500 grams of sprouts for about ten minutes cross engraved. Meanwhile, a pan is heated with olive oil, one onion minced and 200 grams of bacon or guanciale; the small vegetables are also browned for another 6-7 minutes, together with a little salt and pepper, and finally the browned Brussels sprouts are served, perhaps as an accompaniment to a dish based on pig or turkey.

Boiled side dish

Things more simple they are often even the best. Like boiled Brussels sprouts, delicious on their own but also as a side dish for a nice fillet steak of baked perch. Just start by cooking 500 grams of sprouts in salted water for twenty minutes. Then they drain, they are seasoned with a generous drizzle of olive oil and a pinch of ground pepper and are served at the table, preferably remembering to accompany the whole thing toast of toast.

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