Brussels Sprouts for Kids
Brussels sprouts are so cute! They are little cabbages with a bright green hue. They are packed with vitamins (Vitamin A, C, K, B6, Folate, Potassium, and Manganese), protein and fiber. They are mildly anti-inflammatory and fill you up without sacrificing calories (a 1 cup serving has just 65 calories). So why are they under-utilized? Some kids might admit that they taste weird, or even gross. But when prepared in certain ways, they are delicious, nutritious, and simple to make.
The problem for kids is that like cabbage, Brussels sprouts can have a mildly bitter taste. To counter this, a great way to cook this vegetable is to slice them in half, drizzle them with olive oil and a little balsamic vinegar, and salt and pepper. Then spread them on a large cookie sheet and roast them for 20-25 minutes at 425 degrees. The vinegar helps to counter the bitterness in them, and as the sugars in them start to caramelize from the intense, high heat, the result is a sweet and deep flavor that balances the springtime freshness of this great vegetable.
If your kids balk at vegetables on their plate, in any form, try incorporating this nutritious vegetable into a food they already know, like pasta. By shredding, or thinly slicing them into ribbons, they easily complement a spaghetti dinner. Because cooking Brussels sprouts perfectly can be tricky until you've done it a few times, this method is a great start for beginners. Lastly, adding a touch of sugar to Brussels sprouts is another method to counter any bitterness from the sprouts.
Brussels Sprouts and Spaghetti
1/2 pound Brussels sprouts, with stems trimmed
8 ounces spaghetti, boiled according to package directions
1/2 onion, thinly sliced (optional)
1 tbsp. olive oil
1 tsp. salt
1 tsp. sugar
1/2 tsp. pepper
1/2 cup parmesan cheese
While spaghetti is cooking, shred Brussels sprouts into thin ribbons. Put them in large saute pan with oil, salt, sugar, pepper, and 1/2 cup water over medium-high heat. If your children will tolerate onions, add them to the pan at this time as well. Cook about five minutes, until sprouts are bright green and water has evaporated a bit. When noodles have finished boiling, drain them and toss with Brussels sprouts and any liquid from pan. Season to taste and add parmesan cheese. Serve warm as a side or main dish.
The problem for kids is that like cabbage, Brussels sprouts can have a mildly bitter taste. To counter this, a great way to cook this vegetable is to slice them in half, drizzle them with olive oil and a little balsamic vinegar, and salt and pepper. Then spread them on a large cookie sheet and roast them for 20-25 minutes at 425 degrees. The vinegar helps to counter the bitterness in them, and as the sugars in them start to caramelize from the intense, high heat, the result is a sweet and deep flavor that balances the springtime freshness of this great vegetable.
If your kids balk at vegetables on their plate, in any form, try incorporating this nutritious vegetable into a food they already know, like pasta. By shredding, or thinly slicing them into ribbons, they easily complement a spaghetti dinner. Because cooking Brussels sprouts perfectly can be tricky until you've done it a few times, this method is a great start for beginners. Lastly, adding a touch of sugar to Brussels sprouts is another method to counter any bitterness from the sprouts.
Brussels Sprouts and Spaghetti
1/2 pound Brussels sprouts, with stems trimmed
8 ounces spaghetti, boiled according to package directions
1/2 onion, thinly sliced (optional)
1 tbsp. olive oil
1 tsp. salt
1 tsp. sugar
1/2 tsp. pepper
1/2 cup parmesan cheese
While spaghetti is cooking, shred Brussels sprouts into thin ribbons. Put them in large saute pan with oil, salt, sugar, pepper, and 1/2 cup water over medium-high heat. If your children will tolerate onions, add them to the pan at this time as well. Cook about five minutes, until sprouts are bright green and water has evaporated a bit. When noodles have finished boiling, drain them and toss with Brussels sprouts and any liquid from pan. Season to taste and add parmesan cheese. Serve warm as a side or main dish.
Source...