6 Brussels Sprouts Recipes Even Your Kids Will Eat (2024)

FAQs

How do I get my child to eat Brussels sprouts? ›

If you've served steamed Brussels sprouts to your selective child, next time try serving them roasted or blanched. They can be eaten raw, but in that case they are often shredded and served in thin strips for a salad, like cabbage prepared for coleslaw.

When we think about which meats go with Brussels sprouts, bacon usually comes to mind first. Upgrade that to prosciutto, add poultry and fish to the list, and leave room on the menu for steak.

With all of these benefits, you may be wondering if it's okay to eat Brussels sprouts every single day. Rifkin's expert opinion is that it's safe to do so, but you also want to make sure you're eating other nutrient-rich foods too.

Plan on about 1/2 pound (8 ounces) of raw brussels sprouts per person.

If any of the leaves have brown spots or are yellowing, it's a sign of early spoilage. If you remove the blemished leaves and the interior looks OK, you can still use the sprout. However, if the interior leaves are also showing blemishes or yellowing, it's best to toss it (or compost it, if you can).

"People with certain genetic variants in the TAS2R38 gene can detect bitter taste more than others and therefore may be more likely to dislike sprouts,” 23andMe senior product scientist Alisa Lehman recently told the Daily Record. "There are many factors outside genetics that play a part in the foods we like.

The soak time tenderizes the sprouts so the middles are softer. Don't worry, they won't be soggy! I would never do that to you. If, like me, you don't mind some chew to your sprouts, you don't need to soak the Brussels sprouts prior to cooking.

Eating Brussels sprouts along with other good sources of fiber — like other vegetables, fruits, and whole grains — can help you meet your fiber needs. Brussels sprouts are high in fiber, which can promote regularity, support digestive health, and reduce the risk of heart disease and diabetes.

In the late 1990s scientists identified specific chemicals, called glucosinolates, that made Brussels sprouts taste bitter. Plant breeders started growing old seeds, previously discarded for producing paltry harvests, to identify tastier versions with lower levels of these compounds.

While broccoli may have a higher count of calories, fat, and carbs, it is richer in calcium, iron, and pantothenic acid (a B vitamin that does wonders for healthy hair), and has a bit more potassium. Brussels sprouts, on the other hand, are lower in sodium.

Why soak Brussels sprouts in salt water? ›

For best results, soak your Brussels sprouts in salt water. Not only does salt act to tenderize the dense sprouts, but it will also help to season them all the way through. It won't take a lot -- just add 1 tablespoon of salt per 1 quart of water and toss in trimmed and halved Brussels sprouts.

Fresh vegetables can pick up bacteria from the soil, water, or any surface they come in contact with (especially during transportation). It's important to properly wash your brussels sprouts before eating them to keep you or your loved ones from getting sick. Wash them with regular cold water or use a baking soda soak.

Sauté: Wash sprouts under cold running water and remove any yellow spots and then cut them in half.

Lack of nutrients: Like other members of the cabbage family, Brussels sprouts are heavy feeders. Plant this crop in compost-rich soil and fertilize periodically throughout the growing season. Consider having a soil test to determine if nitrogen levels are adequate.

You can start to offer sprouts to little ones from 6 months onwards. Try making a smooth puree of sprouts mixed with potato for a first taste as it can soften the bitter taste. Try our easy-peasy brussels sprouts puree recipe! Slowly add more sprouts than potatoes so your baby can get used to the flavour gradually.

Add chopped Brussels sprouts to a vegetable pot pie recipe. Add Brussels sprouts to stir-fry. They are delicious with sweet onions, carrots, and snow peas. Steam Brussels sprouts and coat with a mixture of vegetable broth and mustard.

Brussels sprouts can be consumed raw. Unlike certain other vegetables, grains, and legumes, Brussels sprouts don't contain some of the common antinutrients that some people avoid. Yet, their glucosinolate content can be reduced through cooking.