I don't know what it's like to be one of those kids who tastes a new food with the tip of their tongue and shrivels their nose at the thought of ::gasp:: vegetables. When I was little, all of my friend's parents loved to feed me. I tried anything. I cleaned my plate. No force feeding necessary.
As much as I love vegetables of all varieties, I was not much into brussels sprouts until recently. I don't recall my Mom ever making them when I was a kid and they never seemed very appealing. Not bad, not good. Just eh.
Man was I mistaken. Sure, brussels sprouts aren't the tastiest when they are boiled or steamed. But roasted in the oven with a little sea salt or sauteed with garlic and ghee in the skillet? Now you're Eating!
Roasting brussels sprouts, or any vegetable for that matter, brings out the natural sugars, making for a sweet and tender delicacy. If your children are picky eaters, try roasted vegetables. You can't go wrong. I sometimes roast one vegetable solo, but more often roast 3, 4 or 5 different vegetables together to make a medley of tender, sweet goodness.
My favorites to choose from are: brussels sprouts, sweet potato or butternut squash, fennel, leek, onion, rutabaga, turnip, beet, parsnip, carrot, and red potato. Cut them into uniform chunks, toss them with olive oil and a bit of sea salt, throw them in a baking dish, bake at 375 and walaa - 40 minutes later, you have a nutritious, colorful, sweet and flavorful side dish. Whatever I don't eat for dinner, I toss with my salad for lunch the next day or enjoy with fried eggs for breakfast. Puree them into soup with a little coconut or almond milk. Yum, yum, YUM.
roasted brussels sprouts
10-12 brussels sprouts
2 tbsp butter, ghee or other heat stable fat
celtic mineral sea salt
Trim end of brussels sprout (if necessary). Slice in half.
In a bowl, toss with melted fat and sea salt.
Transfer to baking dish. Bake for 20-25 minutes or until golden brown, stirring once or twice during baking.