I know, you’re probably thinking “Kid-Friendly” and Brussels Sprouts don’t belong in the same kitchen let alone the same sentence. You’re not alone. I was having dinner with friends last week and mentioned my next blog was going to be about “Kid-Friendly” Brussels Sprouts. When everyone stopped laughing they all agreed that Brussels Sprouts could never be kid-friendly. Cathy Nokes even said that adding the cannellini beans would really scare off a kid.
Of course, I disagreed. I reminded my friends I got Jake to eat them when he was young. There were a few murmurs and polite nods as I insisted kids would like them and then Mary Shapero, ever the diplomat, changed the subject. (She also told me she adds bacon to her sprouts–and we all know kids do love bacon).
There’s actually a little more to my story. Jake didn’t like them immediately. And today (he’s 19) he’ll tell you they’re not his favorite vegetable, but he does eat them.
When he was young I read that you need to get kids to try 10 bites and then they’ll like it. It sounded logical to me. I put him to the test. It worked! (Or maybe I just wore him down.)
But never one to give up, I challenge you to a test. Try cooking them like this, see if your kids like them, and let me know. I’ll admit defeat if I’m wrong. But honestly, this is how I got Jake to eat them.
The best part of this recipe is it’s simplicity.
1 lb. Brussels Sprouts
1 can cannellini beans, rinsed and drained
Parmesan cheese, freshly grated is best
salt and pepper
Preheat oven to 450.
Rinse and drain sprouts.
Cut off the dried ends, then cut them in half. Remove any damaged outer leaves.
Toss with just enough olive oil to lightly coat them. Sprinkle with salt and pepper.
Put on edged cookie sheet and bake until fork-tender and lightly browned. Check at 20 minutes. Depending on the size of the sprouts it could take up to 40 minutes.
Rinse and drain the cannellini beans.
They should look like this when you take them out of the oven.
Arrange on a nice platter.
Add the cannellini beans and toss together. Drizzle with a little olive oil, add salt and pepper. Grate fresh Parmesan on top.
I like to serve them with a nice steak or grilled chicken. Hope you will, too!
Try them on your kids and as always…
I have a big Laguna Beach hello and thank you this week to my newest readers in Gabon and Hong Kong. And a special thank you to my loyal readers in Canada, the United Kingdom, Russia and Australia. I appreciate all of your emails and kind words!
And remember…you can read this first in my local paper. www.stunewslaguna.com
Categories: Sides, Vegetables
Tags: kid-friendly brussels sprouts