Poor, maligned Brussels sprouts. They’ve long been a punchline, shorthand for “yucky healthy food that nobody wants to eat”, and a dinnertime villain in children’s books–most likely because they were served boiled-to-mush one too many times by well-meaning parents.
Now Brussels sprouts are finally getting their due. Roasting has become one of the most popular ways to prep them, which means it’s possible that our kids will grow up actually thinking happy thoughts about Brussels sprouts. Imagine that!
This recipe comes from the Academy of Nutrition and Dietetics’ Kids Eat Right initiative, which seeks to offer families simple ways to cook healthy, eat right, and shop smart. August is Kids Eat Right Month, a campaign that spotlights healthy nutrition and active lifestyles for children and families. For ideas on how to get involved and bring this education to your school or community, visit their website.
The Kids Eat Right initiative is also a great resource for family-friendly recipes. These Balsamic Roasted Brussels Sprouts were a bit hit with my six year old, who gobbled up the sweet, nutty sprouts. While the sprouts and nuts roast in the oven, you cook balsamic vinegar and apple juice in a saucepan until they become a thick, syrupy glaze. Then you toss it all together with dried cranberries. Enjoy!
Roasted Balsamic Brussels Sprouts
Ingredients
Instructions
Nutrition Information:
Yield: 4
Serving Size: 4 Servings
Amount Per Serving:
Calories: 144 Sodium: 157mg Carbohydrates: 18g Fiber: 2g Sugar: 12g Protein: 18g
Does your family like Brussels sprouts? Tell me your favorite way to prep them!
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Tragic Sandwich says
I have loathed brussels sprouts my whole life, but then last winter I had them roasted–and I’m sold! They’re still not my favorite, but I would never turn them down when cooked this way. And the balsamic sauce sounds delicious.