Brussel Sprouts with Balsamic Vinegar and Pine Nuts
Of all the vegetables commonly grown in Australia, Brussels sprouts are probably the most divisive. A large proportion of the population will turn their noses up at the very mention of this amazing vegetable, having had a bad experience in their childhood. Maligned for being bitter, these powerhouse parcels are packed with fibre, vitamins K and C, and antioxidants, which support digestion, boost immunity, and lower cancer risks. They are low in calories, promote heart health, reduce inflammation, and help regulate blood sugar, making them a dense source of nutrients. Let's talk about the bitterness. Brussels sprouts are naturally bitter due to sulphur-containing compounds called glucosinolates, which act as a natural pesticide against insects. Overcooking them breaks these down into stronger, bitter compounds. Up until the 1990s, the most common way Australians cooked Brussels sprouts was to boil or steam them within an inch of their lives, turning them soggy, almost grey, and bit...
