This is the fifth post in a series about “What I want my kids to know before they leave the nest.”
Do you like Brussels Sprouts? Many don’t and it’s a tragedy! If only they hadn’t boiled their Brussels! It’s a crime against Brussels to submit them to boiling – or steaming for that matter. They’ll never reach their full potential on the stove top. How many are missing out thinking they don’t like Brussels because they used a pot instead of a pan?
I’ve been teaching teens to cook real food for quite a few years. First, at our local homeschool co-op and now at my wellness center. Whenever I bring out the Brussels, I inevitably hear a few groans – oh, no…Brussels Sprouts. 😲 Shoulders slump as reality sets in. This is not cookie day and it’s too late to call in sick. Today, they will be eating the dreaded green spheres.
I ask, “Who likes Brussels?” A few hands go up – the ones who’ve had them roasted. And then I ask the naysayers, “Did you boil them?”. The answer is always yes. So, I reassure them that today…today, they will learn that they do like Brussels!
And we make them like this:
Oven-Roasted Brussels Sprouts
2 Tbsp. avocado oil
2 lb. brussels sprouts
Real Salt and pepper, use plenty to taste
- preheat oven to 400º
- wash and remove tough outer leaves and stems, cut in half
- place brussels in big bowl
- drizzle with avocado oil
- liberally salt and pepper
- put on 9×13 pan and roast for 40 minutes – stirring halfway through
- serve and enjoy!
- In the unlikely event you have leftovers, store and in the fridge and eat them for breakfast!
Brussels Sprout day is one of my favorites. There’s nothing better than watching a bewildered naysayer sit up a little taller and discover in amazement that maybe they do like Brussels. And then ask for more. Music to my ears.
So here’s what I tell my kids:
- Never boil a Brussel.
- Roast them.
- Or sauté on the stove top, but I repeat, never boil a Brussel.
Do you like Brussels Sprouts? Leave a comment and let me know!
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