Play With Brussels Sprouts

Last Updated: 25 July 2016

I admit that I love Brussels Sprouts – yet, there are two other people in my house that don’t share my love.  So, my mission has been to make Brussels Sprouts in a way that the whole family would enjoy them. Three recipes were “winners” with my daughter – the maple roasted vegies (scroll down for recipe), zuchinni & brussel sprout polenta muffins and baked vegetable meatballs.  My husband was happy with 2 of these recipes (total WIN in my books!)

As you have probably read, my stance on “smuggling” vegies is that it’s OK as long as your child (& husband) know about them & it’s not deceptive (read more here).  Here are five Play with Food ideas to help the fussy eaters in your family learn more about Brussels Sprouts before you prepare them. Here is a link to my post about why exposures to food (even outside of mealtimes) is important.

1. Which hand is the Brussel Sprout hiding in? You play first and then let the kids hold it and try to trick you
2. Play a game of “place mat soccer” with whole sprouts as soccer balls and your fingers as the players
3. Roll whole sprouts from your fingertips to your neck, onto your head and down to your chin
4. Peel the leaves off of the sprout one by one and see how many you can get off still in tact
5. Sprout leaf balancing game using body parts and progressing towards the mouth.  For example move from finger, elbow, ear, nose to tongue

Here is a video of one of my classes playing Brussels Sprout soccer!

Maple Roasted Brussel Sprouts and Carrots

 

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Prep time

5 mins

Cook time

40 mins

Total time

45 mins

 

This side dish accompanied our family dinner of roast beef and broccoli.

Author: Simone Emery

Serves: 4

Ingredients

• 6 Medium Brussels Sprouts
• 1 Bunch of Dutch Carrots
• 25g Butter
• 1 Tbsp Maple Syrup
• Pinch of Sea Salt

Instructions

1. Preheat the Oven to 180oC
2. Cut the Brussels Sprouts in half.
3. Wash and trim the dutch carrots (leave the skins on).
4. Lay out the vegies in an oven proof dish and top with about the butter chopped into small cubes, a generous pinch of sea salt and drizzle over the maple syrup.
5. Bake in the oven for 40 mins. Give them a stir every now and then to ensure the vegies have had some contact with the delicious maple glaze.

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What vegetable do you love that doesn’t get much of a run in your household? I have set about trying to get better at cooking a different seasonal vegetable / fruit. It’s been a great way to make sure I keep up exposures to different produce items for my fussy husband and kids. Past fruit or veg monthly challenges:

• January – Fresh Chives
•  Eggplant
•  Figs
• Cumquats (but didn’t really work out that way!)
• Celeriac
• Artichoke
• Kohlrabi

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