If your kids are anything like mine, getting them to eat vegetables is the ultimate struggle. Especially ones like Brussels sprouts. Some moms are whipping up kale shakes and only eating veggies that they grew organically out of their self-sustaining garden. Yeah, I’m not that mom, but I can dream. Quite honestly, I don’t blame my kids for not wanting to eat something with a name as unappealing as Brussels sprouts.
When I came across Kix Brooks’ recipe for Brussels sprouts in his cookbook Cookin’ It with Kix, I was skeptical. But with healthy eating being “trendy” and all, I was willing to try out the recipe. Let me tell you, my kids LOVED them. I’d never seen veggies on our kitchen table go so fast!
If you are looking to spice up your veggies and get your kids excited about the green stuff, test out this recipe for Sweet Roasted Brussels Sprouts from Cookin’ It with Kix.
Sweet Roasted Brussels Sprouts (makes 4 to 6 servings)
- 1 to 2 pounds Brussels sprouts, rinsed, trimmed, and cut in half
- Olive oil
- Sugar, granulated or raw
- Preheat the oven to 375 degrees
- Drizzle a large roasting pan or baking sheet with olive oil. Sprinkle sugar on the pan, in a thin layer, but covering the pan completely
- Place the sprouts cut side down on the pan. This may seem like a lot of trouble, and you could just toss the Brussel sprouts willy-nilly on the baking sheet, but taking the time to place each one will give you perfectly roasted sprouts
- Bake for 30 to 40 minutes, turning the sprouts over once or twice if you want. They should be dark brown, almost black when done. Sprinkle a pinch or two of salt on top and serve immediately.
KIX TIP: To trim the Brussels sprouts, pull off any dead or discolored leaves, and cut the hard bottom stalk part off. If the sprouts are small, you can leave them whole for roasting, but cutting them in half makes it easier to lay them ﬂat on the roasting pan.