When it comes to foods on the Kids Won’t Touch list, Brussels sprouts tend to be right up there at the top, along with other dinner table enemies like broccoli and spinach (or really, anything green). The majority of cooked sprouts often turn out soggy, stinky, and bitter—but when you roast them, Brussels sprouts take on a sweet flavor and popcorn-like aroma. Add some chopped nuts and a bit of grated cheese, and you’ve got a side dish or snack that sprout-phobes little and big will love.
Active time: 10 minutes
Total time: 35 minutes
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 2 tablespoons chopped hazelnuts, toasted
- 2 tablespoons grated Parmesan cheese
- Preheat the oven to 400°.
- Place the halved Brussels sprouts on a rimmed baking sheet. Drizzle on the oil and add salt to taste. Toss well with your hands and spread the Brussels sprouts on a single layer, so none are on top of each other. Bake for 20 to 25 minutes, or until the Brussels sprouts are beginning to turn golden brown.
- Place the roasted Brussels sprouts on a serving platter and top with the chopped hazelnuts and Parmesan cheese. Serve hot.
Per serving: Calories 185, fat 14 g, protein 8 g, carbohydrates 12 g, dietary fiber 5 g
Reprinted from KIWI Magazine