Which side of the Brussels sprouts fence are you on? There’s of course only two sides, although I’ve noticed that people on the right side (those in favour) sometimes have an “only with bacon” caveat. And there are some pretty fantastic recipes out there for Brussels with bacon! (If you do try one of those, choose English cut bacon versus lardons or American rashers, which cuts the saturated fat dramatically.)

Brussels are an amazing cruciferous vegetable, packed with antioxidants that boost your immune system and specific anti-cancer nutrients too. They are also full of fibre, helping to keep the pipes running smoothly over the festive season. But what if you want to like them, but simply don’t? I do understand the sprout-haters, I had my fair share of horrid mushy sprout experiences at school! And they can taste a little bitter – appealing to the arugula and radish lovers – but certainly not for everyone.

I went from hating to loving sprouts when I discovered that they are so much better roasted. I lightly steam them and then pop them in the oven with light olive oil and simple seasonings. Gosh they are good then. But Christmas doesn’t have to begin and end with sprouts. Infact, this recipe is my absolute favourite at this time of year because it’s such a quick and easy side that goes well with leftover ham and turkey.

The veggies here include cauliflower, which is a brilliant alternative to sprouts if you like including anti-cancer cruciferous veg in your diet. Also red and yellow peppers, which are packed full of vitamin C as well as a host of other nutrients. And although chick peas (also known as garbanzos) are technically a vegetable, they fall into the legume bracket too – providing healthy carbs, yet more fibre and some nourishing plant-based protein.

So, when you’re serving leftovers this Christmas, try this as a side to ham and turkey. If you are a cranberry sauce fan, it will go brilliantly with the mustards in the dressing. Lastly, if you can bring yourself to have a handful of greens then do. Greens are always a good idea – Brussels or not.

Dressed roasted veggies (serves 6)

Ingredients:

1 14-ounce can chickpeas, rinsed and drained and dried in a kitchen towel

1 head of cauliflower, cut into bite-sized florets

1 red pepper, deseeded and chopped into large bite-sized pieces

1 yellow pepper, prepped as above

Light olive oil

Extra virgin olive oil

Coarse sea salt

1½ tablespoons Dijon mustard

1½ tablespoons seeded mustard

1½ tablespoons white wine vinegar

Freshly ground black pepper

½ cup chopped Italian Parsley

Directions:

Preheat the oven to 400F

Drain and rinse the chickpeas well, blot dry.

Toss the chickpeas, cauliflower and peppers together in a large roasting pan with 3 tablespoons of light olive oil and a big pinch of salt. Roast, shaking now and then, until the chick peas are crispy and the veggies are tender (approx. 30 mins)

Meanwhile, whisk together the mustards, vinegar, and ⅓ cup of Extra Virgin olive oil with a big pinch of salt and a few healthy grinds of black pepper.

When the roasted veggies are cooked and still warm (but not hot) toss them with the mustard dressing and the parsley.

Serve warm or at room temperature.

• The advice given in this article is not intended to replace medical advice, but to complement it. Always consult your GP if you have any health concerns. Catherine Burns BA Hons, Dip ION, BNTA is a fully qualified Nutritional Therapist trained by the Institute for Optimum Nutrition in Britain. She works at Waterfront Wellness in Bermuda. Join Catherine on Facebook:www.facebook.com/nutrifitandnaturalnutritionbermuda or instagram @naturalbda