Veggie Challenge #2: Brussel Sprouts

Okay….so we started with sweet potatoes which might be one of the most kid friendly vegetables out there. And now….we’re moving onto possibly one of the least kid friendly vegetable, Brussel sprouts.
Now I love Brussel sprouts! Crispy crunchy Brussel sprout chips are my jam. But I will hand it to every kid who has ever been handed a soggy Brussel Sprout looking like a mini brain out of a science experiment (yes I went there) and say, they’re maybe more of an acquired taste than a love at first sight situation.
So here are three recipes to help you acquire those tastes, and the best part is- since I know so many of us have busy weeks ahead- you can prepare all three recipes at once!
If at first these bad boys don’t seem to be your little one’s favourite don’t be discouraged, just keep trying Brussel sprouts in different ways and continue making it your own!
Sometimes the most important factor in whether children will like or even try a new food is their parents reaction to it. We all know this might not go super well the first time, but as much as possible avoid making a big deal of your child trying any new food. You don’t need to preface it with “you might not like it”, believe me…if they don’t they will let you know. Try to avoid making faces or even looking nervous because kids are better than we give them credit for at reading body language. Just put some on their plate and be done with it. Honestly there really is nothing to be nervous about. Worst case scenario you find yourself with a few extra Brussel sprouts back on your plate!

Brussel Sprouts Instructions

Simple Roasted Brussel Sprouts:
1 pound Brussel sprouts
3 tbsp olive oil
salt and pepper to taste

Preheat your oven to 400F
Slice off the ends of the Brussel sprouts and slice in half ** reserve the leaves that fall off separately!!
Toss with 3 tbsp olive oil, 2 tsp salt and 1 tsp pepper (you can adjust spices to your own liking! This is just a basic recipe)
Lay Brussel sprouts sliced side down on a cookie sheet lined with parchment paper.

Bake at 400F for 45 minutes-1 hour until outer leaves are crispy

Brussel sprout slaw
Love this recipe because it should be prepared in advance for the next day. The marinade works to slowly break down the Brussel sprouts, making them slightly softer and really allowing the flavors to penetrate.

3 cups Brussel sprouts shredded (you can just take the Brussel sprouts and start slicing from the top and then shred them with your hands) **reserve any leaves that fall off!!
¼ red onion sliced
optional add ins of choice (walnuts, pumpkin seeds, raisins, dried cranberries, strawberries)

¼ cup olive oil (you can substitute with mayonnaise if you like a creamier slaw)
3 tbsp red wine vinegar
½ tsp garlic powder
2 tsp sugar or sweetener
1 tsp salt
1 tsp black pepper

Mix all dressing ingredients in a large bowl or container, add shredded Brussel sprouts and red onion and mix together well, massaging the dressing into the slaw.
Allow mixture to sit for 1-2 hours or overnight.
Add the “add-ins” right before servings to prevent them getting soggy. My favorite “add ins” to this slaw are chopped walnuts or pumpkin seeds and dried cranberries but you can make it your own!!

Brussel sprout chips with Parmesan and Breadcrumbs

Collect all of the loose Brussel sprout leaves from the other recipes (you can also remove the stem and thinly slice Brussel sprouts)
2 tbsp olive oil
1 tsp salt and 1 tsp pepper
2 tbsp parmesan
1/4 cup breadcrumbs

Toss Brussel sprouts with olive oil, salt and pepper and place on a cookie sheet lined with parchment paper
Mix 2 tbsp parmesan cheese with ¼ cup breadcrumbs and sprinkle over Brussel sprouts
Bake for 25 minutes at 400F until the leaves get nice and crispy

***If you want to keep this recipe dairy free substitute nutritional yeast for parmesan.