by Marygrace Taylor—
When it comes to foods on the Kids Won’t Touch list, Brussels sprouts are right up there at the top, along with other dinner table enemies like broccoli and spinach (or really, anything green). And really, who could blame a kid whose stomach starts churning at the mere thought of Brussels sprouts? Usually, they’re served up overcooked, soggy, and bitter—and with that unmistakable, sulfurous stench. But there’s an easy way to turn these miniature cabbages into a side dish or snack that even the staunchest sprout-phobes will love. Roasting Brussels sprouts brings out their natural sweetness and popcorn-like aroma while giving the outer leaves a satisfying crispness. Adding some chopped nuts and a bit of grated cheese makes them even more delectable. Your child might even ask for a second helping!
Nutty Popcorn Sprouts
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
1. Preheat the oven to 400°.
2. 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.
3. 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