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

directions

  1. preheat oven to 400º
  2. wash and remove tough outer leaves and stems, cut in half
  3. place brussels in big bowl
  4. drizzle with avocado oil
  5. liberally salt and pepper
  6. put on 9×13 pan and roast for 40 minutes – stirring halfway through
  7. serve and enjoy!
  8. 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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