Do you hate the taste of Brussels sprouts?
If so, it could be down to the way you’re cooking them.
Instead of boiling the Christmassy veg to death, it could be an idea to roast them.
Jeff Baker, a foodie who was awarded a Michelin star in the past, recommends this method.
The Executive Development Chef at Farmison & Co says roasting your sprouts can prevent sogginess and add texture.
He also shared one of his favourite recipes you can use on Christmas day.
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Jeff told Daily Star Online: “You may be put off from eating the traditional side dish due to flashbacks of the soggy boiled sprouts, but this isn’t the only way to prepare them.
“Roasting has become a popular method for cooking sprouts as you can get creative with flavour and it naturally adds texture.”
If you’re planning on trying this technique, make sure you have some seasoning handy.
A touch of salt and pepper can help to elevate the flavours – and if you really want to be fancy, garlic doesn’t go amiss.
Jeff divulged one of his top sprouts recipes.
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He added: “Start simple when roasting Brussels sprouts for the first time.
“Clean and trim the sprouts, whilst halving the larger ones.
“Be sure to cut across on the bottom of each sprout (known as the stem) as it will ensure the sprouts cook all the way through.
“Place them onto a roasting tray, add a drizzle of olive oil and top with thin slices of garlic.
“Season with salt and pepper and place them in the oven at 200 degrees or gas mark six for 20 minutes.
“Remember that brown sprouts doesn’t mean that they’re burnt!”
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