It’s the season for these gorgeous purple Brussels sprouts. These veggies are higher in Vitamin C than an orange, and higher in antioxidants than the green ones!
But first: Brussels or Brussel sprouts?
The correct spelling is ‘Brussels’ sprouts with a capital B because these vegetables are named after the capital of Belgium! Brussels sprouts became a popular crop in the city during the 16th Century. It was brought to the US for commercial production by the French in the 20th Century.
Why are Brussels sprouts purple?
During cold weather, some plants are unable to absorb enough potassium, a key nutrient in plants to help with photosynthesis and food formation. It is because of potassium deficiency that the plants turn purple in colour. This is why there are many purple vegetables in winter. However, just because of this deficiency it does not mean that the plant is not healthy! The pigment anthocyanin that makes the Brussels sprouts purple is an antioxidant and is anti-inflammatory.
I used this sauce for my husband’s cod fish dinner as well, so it was an easy 2 in 1 dinner for me to make!
Chilli Garlic Pesto Brussels Sprouts
Equipment
- 1 Non-stick frying pan
- 1 Mixing Bowl
- 1 Chopping Board
- 1 Sharp chefs knife
Ingredients
- 100 grams Purple Brussels sprouts Add up to 150g if you like
- 2 tbsps Sun-dried tomato pesto
- 1 tbsp Minced garlic
- 1 Bird's eye red chilli minced
- 1 tbsp Minced sun-dried tomato
- 1 tbsp White truffle oil
Instructions
- In the mixing bowl, add all the ingredients and mix well
- Pour the contents of the bowl onto the pan, and cook on low fire for 30 minutes with the lid on.
- Serve with feta, olives or an extra drizzle of white truffle oil!
