By David Grotto, RDN
Looks yummy, eh?
Well I must tell you. My wife Sharon and I absolutely LOVE Brussels sprouts – not only for their wonderful taste but also because they are an outstanding member of the crucifers – a group of stinky veggies that contain cancer-fighting and immune-boosting plant chemicals called glucosinolates. But unfortunately, they’ve been a bit of a hard sell to the Grotto girls. Alas! We may be on to something because when we served them to the kids last evening, they ate every last one of them and said, “I’d eat this version of Brussels sprouts, any day!” So without further ado, here’s the recipe that won the kids over.
Cooking and prep time: 25 minutes
1 Pound Brussels Sprouts (pick smaller varieties – they tend to be sweeter and less bitter)
2 tbsp Extra Virgin Olive Oil
1/4 teaspoon garlic powder
1/4 tsp McCormick Smokehouse Maple (optional. leave out if you don’t want a smokey flavor)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
1 tbsp real maple syrup
Preheat oven to 420 degrees. Wash Brussels sprouts, remove any damaged leaves and slice each sprout in half. Pat dry. Add sprouts to a medium mixing bowl with all of the other ingredients and mix well. Spray a 9×12 baking dish with non-stick cooking spray. Pour sprout mixture into the baking dish and spread out over the entire bottom. Place in oven for about 20-25 minutes, stirring 2-3 times during the baking period. Brussels sprouts should be well-browned and starting to char when done. Serve.
Let me know what you think and if you have any of your own tricks to get kids to eat these cute little cabbage-like veggies!