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.
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.
Next toss them in a bowl with olive oil, honey, garlic salt, and a little black pepper. Lay your sprouts on a baking sheet.
Next to add a little more sweetness and variety, sprinkle on some dried cranberries.
Then generously sprinkle on some Parmesan cheese.
Roast at 450 for 15-20 minutes until they are nice and golden. Mmmmm. These are a great side dish to any meal!