Nearly twenty years of brussels sprout innovation later, children continue to have an almost a priori intuition against them. Is it the look? The smell? The texture? All of the above, most likely. With its nutty, crunchy flavor, brussels sprouts for kids should be a no-brainer; instead, convincing a child to eat them can be bang-that-brain-on-the-table level frustrating. It shouldn’t be this hard.
That’s why we’ve come up with a simple way to get kids to eat brussels sprouts that leverages ingredients they already like–blueberries, anyone?–and a preparation you’re sure to like as well. The taste is sweet, with a little tangy thrown in; the crunch-soft texture kids like is here in spades. If you can get them to try it–and that’s the big ask here–we think you can get them to love these brussels sprouts for kids, too.
Ingredients Overview
- Brussels sprouts: Cut off the stems, peel away any loose or flaking leaves (reserve these for chips!), and quarter the core. Steaming for 3 minutes before roasting softens the center, ensuring a tender, child-friendly crunch without the tough, bitter bite.
- Balsamic Vinegar: Reduced into a sticky, naturally sweet glaze that cuts through the earthy flavor of the sprouts.
- Honey: Adds a gentle layer of sweetness to balance the tartness of the vinegar.
- Garlic: Blends into the warm glaze to bring a subtle savory punch.
- Grated Parmesan: Provides a salty, nutty finish that makes every bite feel extra savory and familiar.
- Blueberries: Fresh blueberry pieces add a bright, sweet pop of flavor and a fun, colorful contrast to encourage reluctant eaters.
- High-heat oil (Avocado or Sesame): Used for coating the sprouts to ensure crisp roasting without burning in a high-temperature oven.
Steps Summary
- Prep the Brussels sprouts by trimming stems, reserving loose leaves for crisp chips, and quartering the cores.
- Steam the quartered sprouts for 3 minutes over boiling water, then let them air dry for 10 minutes while preheating the oven to 425°F.
- Toss the sprouts with high-heat oil and salt, spread them out on a shallow baking pan, and roast for 20–25 minutes until tender and browned.
- Simmer balsamic vinegar in a small pot until reduced and thickened (about 10 minutes), then stir in honey and minced garlic off the heat.
- Coat the roasted sprouts with the warm balsamic glaze, Parmesan cheese, and fresh blueberry pieces.
- Toss the reserved leaves onto the hot baking pan and roast in the warm oven for 5–8 minutes until crackly and brown.
FAQ
Why steam the Brussels sprouts before roasting them?
Steaming the sprouts for just three minutes breaks down the tough interior core so they roast up remarkably tender inside while staying beautifully crisp on the outside, which is much easier for young children to chew.
Can I make this recipe if I don’t have balsamic vinegar?
Yes! You can mix two tablespoons of maple syrup, one tablespoon of soy sauce, and one teaspoon of mustard. Pull the sprouts out at the 20-minute mark, toss them in this maple-soy mixture, and return them to the oven for 3 to 5 minutes to glaze.
How do I make the crispy leaf chips?
Don’t throw away the loose outer leaves! Scatter them across your baking pan after removing the cores, then pop them back into your warm oven for 5 to 8 minutes until they turn brown and crackly.
Are raw blueberries safe to serve alongside warm roasted vegetables?
Yes, fresh blueberries add a sweet, tart contrast that kids love. For younger toddlers, be sure to cut the blueberries into quarters or halves to prevent choking.
How should I present this to a picky eater who is hesitant to try it?
Assembly makes a big difference. Try serving a single piece of Brussels sprout topped with half a blueberry and a sprinkle of Parmesan, and encourage your child to try it all together as one fun, complete bite.
Can I make the balsamic glaze in advance?
Absolutely. You can reduce the balsamic vinegar ahead of time and store it in an airtight container at room temperature. Just warm it slightly before tossing with the freshly roasted sprouts.
Recipe Links
What to Serve With Brussels Sprouts for Kids
- Red Pesto Pasta — Pair this hearty pasta with the brussels sprouts for a simple and filling vegetarian meal.
- Crispy Ribs — juicy and crispy pork ribs are ready in minutes and provide a protein-rich anchor for the brussies.
- Teriyaki Salmon — sweet and savory salmon bites complement the roasted green veggies.
More Toddler Recipes Like This
- Toddler Green Beans — Crunchy breadcrumbs, cheese, and a hint of mustard turn these green beans into another easy vegetable side dish picky eaters love.
- Pickled Daikon and Carrots — A bright, sweet-and-tangy pickled veggie option that offers a satisfying crunch alongside roasted dishes.
- Veggie Packed Dip — A smooth zucchini, bean, and ricotta spread perfect for dipping roasted veggies or dipping toast on the side.
Check out all of our great toddler vegetable recipes!
Brussels Sprouts for Kids: Crispy and Sweet
Description
These sweet and savory roasted Brussels sprouts for kids feature a rich balsamic glaze and a surprising blueberry twist. Steamed and roasted to crisp-tender perfection, this dish turns a challenging veggie into a fun, kid-approved favorite.
Ingredients
Instructions
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Cut the stems off the brussies; peel off the leaves that come off easily and/or flake to the touch. Quarter each brussel sprouts by cutting once horizontally, then again vertically. Gather and set aside the leaves that fell or were taken off the Brussels.
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Set a large pot with an inch of water to boil; once roiling, place the brussel sprout core into a steamer and cook for three minutes. Remove and let dry for 10 minutes. While they dry, Preheat oven to 425
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Place brussel sprout cores on a shallow baking pan; pour a high-heat-friendly oil—say, avocado or sesame—over the top of the brussies, then speinkle two pinches of salt over them as well. Toss to coat. Spread the brussel sprouts all over the pan, making sure that they are not touching or overlapping.
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Cook, flipping halfway, until soft and browned all over, roughly 20-25 minutes.
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While brussel sprouts cook, make the glaze by heating the balsamic vinegar in a small pot set to Medium. Once boiling, reduce heat to Low and let the vinegar cook until thickened, roughly ten minutes; let sit for a minute or two. Add a small swirl of honey and the spoonful of garlic and mix until blended.
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Pour the balsamic glaze over the top of Brussel sprouts; add a pinch of salt and grate Parmesan cheese over the top, too. If using, toss in blueberry pieces around the bowl.
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To make chips out of the leaves, spread them out on the baking pan you used to cook the cores and heat them in your still warm oven until brown and crackly all over, roughly 5-8 minutes.
Serve
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This is one of those classic “they’ll like it if they try it” situations, so the key is presenting it as something intriguing enough to . Our recommendation: place the brussie on bottom, then top with a half of blueberry and shower on some cheese; have them eat it as one bite.
Adapt
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Don’t have balsamic? Mix two tablespoons of maple syrup with one tablespoon of soy and one teaspoon of mustard; pull brussel sprouts from the oven at the twenty minute mark, toss the sprouts in the maple-soy mixture, and return to oven for 3-5 minutes.
Nutrition Facts
Servings 6
Serving Size small serving
- Amount Per Serving
- Calories 88kcal
- % Daily Value *
- Total Fat 3.2g5%
- Potassium 385mg11%
- Total Carbohydrate 13.8g5%
- Dietary Fiber 3g12%
- Sugars 7g
- Protein 3g6%
- Vitamin C 62 mg
- Calcium 48 mg
- Iron 1.2 mg
- Vitamin D 0 IU
- Vitamin K 140 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
