December 31, 2013 | Home >Healthy Kids > Picky Eaters >Kid-Friendly Brussels Sprouts Recipe

Kid-Friendly Brussels Sprouts Recipe

I think brussels sprouts is one of those universally hated foods. Its like lima beans.  If there is a threat to kids that they are going to have to eat some gross vegetable……….then brussels sprouts automatically comes to mind. ‘Do your chores or I’m making brussels sprouts for dinner!’  And if you have a picky eater, then just forget it, right?   In fact, when I was buying the brussels sprouts for this recipe, the cashier was having a hard time ringing them up and so I said ‘Well, I guess I get them for free!’  He said ‘You know, I wouldn’t want these even if they were free!’  I feel ya buddy, I really do.  I didn’t like brussels sprouts for a really long time.   Enter my husband who not only eats everything under the sun, but happens to love brussels sprouts.  Enter 2 children who also love them because their dad loves them.  So that leaves me sitting at the dinner table with a small pile of brussels sprouts on my plate and 6 eyes giving me the stare down wondering why I’m not eating mine.  I caved.  But if I’m going to eat them, and I would assume if most other children (beside my crazies) are going to eat them, they better be really good.  Delectable in fact.

This recipe will not disappoint.  If you ever want your children to eat and like brussels sprouts, start with this recipe.  I think that almost every child goes through a picky eating phase.  Providing variety of textures and flavors of different vegetables at a young age is really important to help ensure that the picky eating is just a phase and not a lifelong eating habit.  These brussels sprouts are slow roasted and glazed with sweet honey and yummy Parmesan cheese?  Take that picky eater. You can’t go wrong.

Kid-Friendly Brussels Sprouts. With this recipe, your kids will learn to actually like sprouts!

The first and possibly most important step to making a kid-friendly brussels sprout is to cut them up.  Have you ever popped an entire brussels sprout in your mouth?  They are hard to chew!  So when I am making them for my kids, I cut the end off (the end with the hard stem) and then cut them in half.  Much easier to eat for little mouths.

Kid-Friendly Brussels Sprouts. With this recipe, your kids will learn to actually like sprouts!

Next toss them in a bowl with olive oil, honey, garlic salt, and a little black pepper.  Lay your sprouts on a baking sheet.

Kid-Friendly Brussels Sprouts. With this recipe, your kids will learn to actually like sprouts!

Next to add a little more sweetness and variety, sprinkle on some dried cranberries.

Kid-Friendly Brussels Sprouts. With this recipe, your kids will learn to actually like sprouts!

Then generously sprinkle on some Parmesan cheese.

Kid-Friendly Brussels Sprouts. With this recipe, your kids will learn to actually like sprouts!

Roast at 450 for 15-20 minutes until they are nice and golden.  Mmmmm.  These are a great side dish to any meal!

Kid-Friendly Brussels Sprouts. With this recipe, your kids will learn to actually like sprouts! Kid-Friendly Brussels Sprouts Recipe

Kid-Friendly Brussels Sprouts Recipe

Kid-Friendly Brussels Sprouts Recipe
Serves: 4
  • 1 pound fresh brussels sprouts
  • 3 Tbsp olive oil
  • 3 Tbsp honey
  • 1 1/2 tsp garlic salt
  • Black pepper to taste
  • 1/4 cup dried cranberries
  • 1/4 cup Parmesan cheese
  1. Preheat oven to 450 degree F.
  2. Cut the ends of brussels sprouts and then cut in half.
  3. Whisk olive oil, honey, garlic salt and black pepper in a bowl and then toss with brussels sprouts.
  4. Spread on a baking sheet and sprinkle with dried cranberries and Parmesan cheese.
  5. Bake for 15-20 minutes until golden brown.
written by
Natalie Monson

Leave a Comment

Your email address will not be published. Required fields are marked *

Alison says:

You’re in Utah, right? Have you been to Eva in downtown SLC at 300 S and Main? We went there 3 times when we were in town a few weeks ago. They have the best brussels sprouts dish. I recreated it tonight and it still tasted great. Here’s a recipe,d.cGU

David Pearson says:

If you add a tablespoon of water in the initial mix and then cover them in foil for 10 minutes and then uncover them for the final 10 minutes, the interiors are softened, i.e., cooked, just a little more.

Natalie says:

I have never been there, but want to now! That looks delicious! Thanks for the recipe!

Natalie says:

Such a great idea – thanks for the tip!

Melanie says:

Help – what did I do wrong? The sauce mixture tasted awesome, but once I put it all in the oven, it ended up burning to a crisp before even 15 minutes was up. The sauce mixture was bubbly and black and the cranberries were charred. 🙁 It was supposed to cook at 450 for 15-20 minutes, right? I can tell that this will be a great recipe – just not sure if I should reduce the cook time or the temperature? Thoughts?

Natalie says:

Darn! The first thing I would try is turning the temperature down. It is possible that your oven cooks hotter than others. Try 400-425. The other thing to try is what another reader suggested – for the first 10 minutes cover in foil and then uncover for the next 10 minutes. Good luck and I hope they turn out!

Alisa says:

My 5 year old says these Brussels sprouts are delicious!! I do too! Thanks!

Melanie says:

Thanks, will try these adjustments next!

Jen says:

Mine did this too.

My fam?ly all the time say that I am kill?n? my time here at
net, but I k?ow I am g?tting knowled?e ev?ryday by reading
thes pleasant posts.

Hi, i believe that i noticed you visited my website thus i got here to go back the prefer?.I’m attempting to in finding issues
to improve my site!I suppose its adequate to use a few of your concepts!!

Connie says:

I heave learned it is very unhealthy to cook or heat honey and never cook with olive oil that high. It’s cancer causing. We should only use refined oils at that high of a temp. Also, another recipe you posted said to peal a cucumber. That is where most of the nutrition is. I’m sorry to be so negative, but I waste a lot of hours looking for new recipies and most of them are not that healthy.

M Brown says:

Can I recreate this recipe using frozen sprouts?

Amy says:

This is a fantastic recipe. I hate brussels sprouts. Really hate them. The last time I ate them, I was 8 years old and I vomited them up all at the table. However, now I have a child and I need to teach him to eat properly. So together we made this recipe… and we *both* loved it. Me as well. I went up for seconds. This is my go-to recipe from now on for brussels sprouts.

milica says:

Please note that parmesane is not vegetarian cheese, so this meal is not vegetarian (refering to tags).

Join over 50k subscribers and get free weekly recipes, resources, and fun delivered right to your inbox.