Brussels sprouts have gotten a bad rap. The black sheep of the vegetable family, many kids – and adults – bristle at the thought of eating their Brussels sprouts. But you don’t have to! With a mild cabbage-like flavor and texture, Brussels sprouts just beg to be roasted, sautéed and tossed in with other ingredients. Don’t forgo the greens; enjoy them with these recipes like oven-roasted Brussels sprouts or Brussels sprouts gratin. Pair the vegetables with other kid-friendly foods in dishes like cheesy bacon Brussels sprouts and ravioli with Brussels sprouts and bacon. For something really fun, make meatball in Brussels sprouts cups. Now who wants to eat their greens?!
No need to cook the Brussels sprouts with this harvest salad with maple poppy seed dressing from One Lovely Life. Whisk together maple syrup, olive oil, apple cider vinegar, Dijon mustard, poppy seeds and a dash of salt. Then assemble the salad by mixing together thinly shredded Brussels sprouts, sliced apples and pears. Drizzle with dressing and sprinkle with dried cranberries and chopped pecans.
One of the easiest methods for cooking? This oven-roasted Brussels sprouts recipe from Whole Foods. Cut the Brussels sprouts in half, then toss with olive oil and salt and pepper. Heat in an oven at 400°F for about 30 minutes – stirring a couple of times. You can keep it plain or add cranberries and pecans or rosemary and Parmesan cheese.
Your kids won’t be able to resist this cream-drenched Brussels sprouts gratin recipe from Saveur. Roast the Brussels sprouts then toss them with crisped bacon, shallots, garlic and a little lemon juice. Layer the Brussels sprouts in a casserole dish and then add a heavy cream sauce. Top with buttery breadcrumbs. Mmm.
Boil Brussels sprouts gently for about 10-15 minutes and drain. Sauté crumbled bacon pieces along with sour cream, Parmesan cheese, butter, garlic and black pepper. Stir the Brussels sprouts into the sauce and serve with extra Parmesan cheese on top. That’s it to make these cheesy bacon Brussels sprouts from Dine & Dish.
Most kids love meatballs. Here’s a clever way to pair them with veggie – these meatballs in Brussels sprout cups from Cooking Light. The meatballs are made with finely chopped shiitake mushrooms, ground pork, breadcrumbs, basil, ginger, sesame oil, garlic and an egg white. Remove the outside leaves of several large Brussels sprouts and boil for 1 minute. Use these Brussels sprouts as “cups” for the cooked meatballs.
Cook a batch of pre-packaged ravioli until heated through. Meanwhile, crisp bacon in a skillet; remove from pan. In the same pan, heat olive oil and then toast pecans, followed by thin-sliced Brussels sprouts. Swirl in white wine vinegar and then pour over the pasta. Sprinkle these ravioli with Brussels sprouts and bacon from Real Simple with Parmesan cheese and serve warm.