By Seren Charrington Hollins 
The Brussels Sprout is a bit like Marmite- you either love or hate them! These tiny little green morsels are one of those things that is part of the British festive tradition, but very few admit to liking them. They gained a reputation as being soggy and sad, a reputation that is a tad harsh as cooked correctly they are far from mushy and unappetising. Personally, I am team sprout, I think they are a great veggie that has a lot to offer.
It seems that Brussels Sprouts are not ready to fall from the grace of our dining tables quite yet as people are starting to recognise just how tasty and versatile these greens can be. They are perfect in omelettes, grated into pasta dishes and pan fried in butter and garlic until they are perfectly crispy and golden.
How to Cook the Perfect Brussels Sprout
There are plenty of innovative recipes that can inspire you to love the humble sprout and not just for Christmas! I have seen recipes that involve stir frying, drizzling with maple syrup and everything in between, but my preferred recipe is very straight forward. Simply pre-heat the oven to 180 0C. Slice your Brussels sprouts in half, toss them in olive oil and sprinkle with sea salt, season with black pepper and spread on a baking sheet. Roast for 20 to 30 minutes or until tender and golden brown around the edges. Serve with a sprinkling of freshly chopped parsley and the zest of a lemon.
Brussels Sprouts – the ultimate fertility food
When the mood of love takes you and your heart is set on hearing the patter of tiny feet you may not think of cooking up a dish of steaming hot Brussels sprouts to help boost your fertility. The colourful, fibrous vegetable is fantastically healthy but has an embarrassing effect on the human digestive system, causing a series of ‘who dunnit’ moments that might not make for successful romantic liaisons.
However, flatulence may be a small price to pay when you consider how fertility-friendly these little cruciferous veggies are. According to studies, nine per cent of all conceptions take place over the festive period, making December, a fertile month and whilst that extra glass of bubbly may take some the credit, the Brussels sprout has to be given some mention and should perhaps be dubbed the little cabbage of love. Traditionally the Brussels sprout is eaten in more volume in the month of December than any other time of the year and I can’t help thinking that with their high folic acid content, their consumption and the fertility rate boost is more than a mere coincidence.
Brussels sprouts are an excellent source of folic acid which boosts fertility in men and women, helps to reduce the risk of miscarriage and decrease the risk of neural tube birth defects such a spina bifida. However, these fertility friendly gems are more than just folic acid bombs, they also contain a phytonutrient called di-indolylmethane (DIM), which can aid women in metabolizing estrogen. Maximizing the hormonal balance in the body is what DIM is designed to do. It supports your body’s ability to maintain healthy estrogen levels, and furthermore it is a powerful antioxidant, neutralizing toxins in the system and energising the whole body.
So if you’re trying for a baby, reach for the Brussels sprouts for a fertility boost for both partners. If the thought of bitter, soggy, slightly soapy tasting sprouts from your childhood still haunt you, then rest assured that if you devote just a little extra attention to your sprouts and subject them to less time in the pot you’ll be rewarded with heaps of nutrients and the taste of tender, crunchy sprouts with not a single flash back to school dinners.
