Growing up Brussels sprouts was not one of my favorite vegetables. We always ate them steamed with a little salt and pepper, dipped in mayo.
In the past few years, I discovered how tasty little green vegetables when I learned they could be oven roasted or pan fried. Now that I know other ways to cook them, Daddy and I love eating Brussels sprouts. Sometimes the trick to enjoying a vegetable is preparing it in a new way.
|This recipe is Henry-approved.|
1 Tablespoon olive oil
2 cups Brussels sprouts
¼ cup leek
¼ cup dried cherries
¼ Tablespoon butter
Black pepper to taste
|Sliced Brussels sprouts, leeks and dried cherries.|
Rinse Brussels sprouts and cut of the base of each sprout. Remove any outer leaves that are yellowed or have black spots. Inspect to ensure there are no aphids or other bugs caught inside. If you find insects, rinse them out or cut off the affected portion of the sprout. Slice Brussels sprouts cross-wise into thirds.
Rinse leek. Cut off the base and the upper green leaves. If sand is caught inside, you may need to rinse the leek again. Cut into ¼ inch rounds and then cut each round in half.
Heat oil in pan on medium high. Add Brussels sprouts. Stir occasionally until they begin to soften.
Add leeks and cherries to the pan. Stir frequently until the sprouts begin to brown.
Pour Brussels sprouts into a serving bowl. Stir in butter and fresh ground black pepper to taste.
|Pan fried Brussels sprouts, served with oven roasted chicken, garlic potatoes, and steamed carrots.|
How your kids can help
- 1-year old: Learning to use the pepper grinder.
- 2-year old: Rinsing the Brussels sprouts.
- 3-year old: Rinsing the leek and inspecting for sand.
- 4-year old: Stirring in the butter and black pepper.
- 5-year old: Inspecting the Brussels sprouts to remove any outer leaves that are yellowed or have black spots and ensuring there are no bugs caught inside the sprout.
|Henry considers which veggie to eat next.|