How I Got My Kids To Eat Brussels Sprouts

best brussels sprouts 1_small
Brussels sprouts were that food for me when I was a kid. You know, that food that I would pretend to vomit while eating (in my defense, they did trip my gag reflex), that food I would attempt to hide in the small ridge underneath our dining table, that food I would attempt to sneak on to my sisters’ plates to lessen the load on my own.

Brussels sprouts were the worst.

It’s no surprise then that it took me nearly twenty years to learn they could be cooked differently and (gasp!) taste palatable. Taste good. I started roasting them in my late twenties and experimented with all sorts of fancy toppings and drizzles. (Incidentally, they are really good when sauteed in bacon fat, but then again, what isn’t?) In the end, my absolute favorite method only involves three ingredients: Brussels sprouts, olive oil, and Montreal Steak Seasoning.

These could not be simpler to prepare, and my kids have liked them from day one. (Interestingly enough, they call them salad balls, not Brussels sprouts.) I cut them in half to make them easier for little mouths to ingest and faster to cook.

p.s. It might seem weird to use steak seasoning on these, but it’s just a really good seasoning blend that makes it so fast and easy – lots of salt, pepper and garlic! I buy it in huge quantities and use it on everything.

How I Got My Kids To Eat Brussels Sprouts

How I Got My Kids To Eat Brussels Sprouts


Brussels Sprouts

Olive Oil

McCormick Montreal Steak Seasoning


Preheat oven to 375 degrees. Trim stems off sprouts and remove any outer leaves that don’t look good. Cut each sprout in half and place on baking sheet. Drizzle with olive oil and sprinkle with seasoning. Toss to combine. Bake for about 20 minutes or until browned and slightly tender (but not mushy), turning once during cooking.

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