Brussels Sprouts: Get Your Kids to Love This Vegetable Villain
| 3 min read
Parents routinely struggle with getting their kids to consume the recommended amount of daily vegetables. Little ones often stubbornly refuse to even taste the veggies placed in front of them, no matter how much you plead with them or promise them dessert. And one of the least liked? Brussels sprouts. Adults may love them, but they are right up at the top of many kids’ most-hated vegetables list.
One way to get your children to learn to love the tiny cabbage is to whip up a dish with some of their other favorite flavors. Here are three to try:
Brussels Sprouts with Cranberries
Recipe adapted from Super Healthy Kids
Serves: 4
1 pound Brussels sprouts
3 tablespoons honey (or agave nectar)
3 tablespoons olive oil
1 teaspoon garlic salt
Black pepper
¼ cup dried cranberries
¼ cup Parmesan cheese
Preheat oven to 450 degrees. Cut the Brussels sprouts in half length-wise. In a bowl whisk honey, olive oil, garlic salt and pepper. Add the Brussels sprouts and toss to coat. Spread sprouts on a baking sheet, sprinkle with cranberries and cheese and bake for 15 to 20 minutes or until golden brown.
Nutritional information per serving (yields 4 servings) 221 calories, 12g fat, 2.4g saturated fat, 238mg sodium, 27g carbohydrates, 5g protein, 19g sugar
Recipe adapted from Super Healthy Kids
Serves: 4
1 pound Brussels sprouts
3 tablespoons honey (or agave nectar)
3 tablespoons olive oil
1 teaspoon garlic salt
Black pepper
¼ cup dried cranberries
¼ cup Parmesan cheese
Preheat oven to 450 degrees. Cut the Brussels sprouts in half length-wise. In a bowl whisk honey, olive oil, garlic salt and pepper. Add the Brussels sprouts and toss to coat. Spread sprouts on a baking sheet, sprinkle with cranberries and cheese and bake for 15 to 20 minutes or until golden brown.
Nutritional information per serving (yields 4 servings) 221 calories, 12g fat, 2.4g saturated fat, 238mg sodium, 27g carbohydrates, 5g protein, 19g sugar
Cheesy Bacon Brussels Sprouts Recipe
Recipe adopted from Dine & Dish
Serves 6
25 to 30 Brussels sprouts
4 slices bacon, cooked and crumbled
¼ cup low-fat sour cream
¼ cup grated Parmesan cheese
1 tablespoon butter
½ garlic clove, minced
¼ teaspoon freshly ground black pepper
Cut ends off Brussels sprouts, place in a large stock pot and cover with water. Bring water to a boil, cook sprouts until tender. Remove from heat and drain. In a small saucepan over medium, combine bacon, sour cream, Parmesan cheese, butter and garlic and cook until hot. In a large bowl mix together Brussels sprouts and sour cream mixture. Season with pepper.
Nutritional information per serving (yields 6 servings) 100 calories, 6.4g fat, 3.3g saturated fat, 202mg sodium, 6g carbohydrates, 6g protein, 1g sugar
Recipe adopted from Dine & Dish
Serves 6
25 to 30 Brussels sprouts
4 slices bacon, cooked and crumbled
¼ cup low-fat sour cream
¼ cup grated Parmesan cheese
1 tablespoon butter
½ garlic clove, minced
¼ teaspoon freshly ground black pepper
Cut ends off Brussels sprouts, place in a large stock pot and cover with water. Bring water to a boil, cook sprouts until tender. Remove from heat and drain. In a small saucepan over medium, combine bacon, sour cream, Parmesan cheese, butter and garlic and cook until hot. In a large bowl mix together Brussels sprouts and sour cream mixture. Season with pepper.
Nutritional information per serving (yields 6 servings) 100 calories, 6.4g fat, 3.3g saturated fat, 202mg sodium, 6g carbohydrates, 6g protein, 1g sugar
Balsamic Brussels Sprouts
Recipe adapted from Real Mom Nutrition
Serves 4
1 pound Brussels sprouts, stems cut off and cut in half
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup coarsely chopped pecans
½ cup balsamic vinegar
½ cup apple juice
¼ cup dried cranberries
Preheat the oven to 425 degrees. In a large bowl mix together Brussels sprouts, olive oil, salt and pepper. Place sprouts on a baking sheet in a single layer and roast for 10 minutes. Take out of the oven, add pecans, and cook five to seven more minutes (sprouts should be tender and getting brown). In a small saucepan combine vinegar and apple juice. Bring to a boil, then reduce heat and simmer for 15 minutes (stirring regularly). Combine Brussels sprouts with cranberries and the balsamic mixture.
Nutritional information per serving (yields 4 servings) 172 calories, 9.1g fat, 1g saturated fat, 178mg sodium, 22.8g carbohydrates, 3.7g protein, 7.2g sugar
Recipe adapted from Real Mom Nutrition
Serves 4
1 pound Brussels sprouts, stems cut off and cut in half
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup coarsely chopped pecans
½ cup balsamic vinegar
½ cup apple juice
¼ cup dried cranberries
Preheat the oven to 425 degrees. In a large bowl mix together Brussels sprouts, olive oil, salt and pepper. Place sprouts on a baking sheet in a single layer and roast for 10 minutes. Take out of the oven, add pecans, and cook five to seven more minutes (sprouts should be tender and getting brown). In a small saucepan combine vinegar and apple juice. Bring to a boil, then reduce heat and simmer for 15 minutes (stirring regularly). Combine Brussels sprouts with cranberries and the balsamic mixture.
Nutritional information per serving (yields 4 servings) 172 calories, 9.1g fat, 1g saturated fat, 178mg sodium, 22.8g carbohydrates, 3.7g protein, 7.2g sugar
Looking for other healthy recipes your kids might enjoy? We have great ideas for you in these blogs:
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