Get your children to
eat not spit out brussels sprouts. I confess. Brussels sprouts are one of my very favorite vegetables. So much so, that I’m ok eating brussels sprouts completely out of season. Which means they aren’t at their peak. But I still love ’em and so I do it anyway. My children. Hmmmm….they are a different matter altogether.
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I have two tasty ways that I make brussels sprouts that I think are my best shot at getting them down my children’s throats. Without seeing those brussels sprouts again, in a very unattractive package hurling toward me from across the dinner table. Just sayin’. Children tend not to want to try brussels sprouts, or at least don’t like them, because of a well-placed evolutionary dislike for bitter flavors. Many toxins have a bitter flavor. Sweet flavored foods are less likely to be toxic, so that’s what children prefer. Simple. And super beneficial if your child is foraging in the forest. So, basically, your child doesn’t want to try brussels sprouts because their tiny reptilian brain tells them that it will kill them. And you thought that cabbage hurled at your head was a tantrum. Now you know the real story. Returning to the real world: they are really good for you, so I’d love to have my boys eat them.
Roasted Brussels Sprouts with Apples & Cranberries
This is my favorite go-to recipe for roasted brussels sprouts. You can vary the acidity of the dressing, by using more or less apple cider vinegar. And as with all of my recipes, I encourage you to be your own food "artist!" More or less cranberries, dressing, onions, or walnuts - all to your liking. You can't mess this up!
- 1 lb Brussels Sprouts, trimmed and quartered
- 1 or 2 Apples, Diced
- 1/4 Red Onion, Finely Diced
- 1/4 c Dried Cranberries, Craisins
- 1-2 T Coconut Oil
- 3 T Walnut Oil
- 1-3 T Apple Cider Vinegar
- 1/2 t Dijon Mustard
- Salt to taste
- Freshly Ground Pepper to taste
- 1/4 Chopped Walnuts
- Preheat oven to 425 degrees F.
- Toss Brussels Sprouts, Apples, Onion, Cranberries and Coconut Oil until all ingredients are coated with the coconut oil.
- Place Brussels Sprouts mixture on a baking sheet and cover with tin foil. I use heavy guage baking sheets like these that hold up to a lot of roasting.
- Roast, covered, for 20 minutes.
- Remove foil, toss, and continue roasting for 10 minutes.
- While brussels sprouts roast, make your dressing by combining all ingredients in a container and shaking well.
- After 30 minutes total roasting time, remove brussels sprouts and toss with dressing while still warm. They will be dressed very lightly.
- Top with chopped walnuts.
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g
It’s a really simple recipe. And if you try any of my other recipes, you’ll find that I’m really more of a process and less of a recipe kinda’ girl. I say that cooking should always been done with love…and your hands! And love sways us in different directions at different times. I could see being swayed in a crumbled goat cheese to top it off way. I would love to try raisins instead of craisins and switch the apple cider vinegar for fresh orange juice. Although, I admit I do like Organic Apple Cider Vinegar for it’s health benefits.
As always, I’d love to have you let me know if you make the recipe and how you personalized it, if you did. And, of course, if I am successful at helping to convince your child that brussels sprouts are not evil – you must let me know immediately!!!
Photo of Brussels Sprouts in Bucket: Copyright: svl861 / 123RF Stock Photo
Photo of Brussels Sprouts on Cutting Board Copyright: umbertoleporini / 123RF Stock Photo