Have trouble getting your kids to eat their veggies? Have trouble getting yourself to eat veggies? No need to do anything too fancy with these Brussels Sprouts. Your kids--and YOU-- will like them regardless. My daughter took to them right away, and they always please my grown-up friends! However, it may take a few times for the kids to warm up to them, so serve them regularly. Good role modeling and repeated introduction go a long way! The key is really to never give up, which many parents do. To jazz things up, serve them on skewers or toothpicks, either alone with other veggies and even meats! Or use them as eyes in a smiley face made with some other favorite foods. Putting a different spin on the presentation is always better with kids!
Not Your Mama's Brussels Sprouts
1 pound fresh, thoroughly washed Brussels Sprouts*, halved
1 TBSP ghee or butter, preferely Organic!
1-2 minced garlic cloves, Optional. Alternative: 1 minced scallion or green, green onion or shallot
Sea Salt and Pepper to taste
1-2 sprigs of fresh rosemary* (optional, but highly recommended)
4 oz crumbled feta or goat cheese (or parmesan)
1 tsp Extra Virgin Olive Oil (EVOO) per serving
Bring a large steamer pot of water to a boil. Place sprouts into steamer and cover. Steam 20 minutes, or until sprouts can be easily poked with a fork (don’t let them get mushy). Just before the sprouts are done, begin to melt the butter or ghee in a medium to large, preferably cast-iron skillet. Meanwhile, place clean sprig(s) of rosemary on a cutting board. With the side of a large chef’s knife, press the leaves, moving up and down the length of the sprig (this helps to release the beneficial oils—you will notice an increased aroma—take a moment to enjoy it!). Place the rosemary into the pan of melted butter. Adjust the heat so that the rosemary does not burn. Stir the sprig(s) around the pan for 1-2 minutes and remove/discard. Add fresh garlic into the butter/ghee. Add sprouts and sauté for several minutes until the outer leaves begin to brown and become slightly crisp. Add in desired amount of sea salt and pepper. Cover and turn off heat until ready to serve. This will give them some time to soften up a bit more if needed, too. Transfer to serving bowl and add crumbled cheese if desired. Drizzle on 1 tsp EVOO per serving for heart health benefits like lower blood pressure and reduced risk of stroke. A teaspoon of prevention is worth a gallon of cure!
Credit for this recipe goes to Leah Vincent, chef extraordinaire, who taught me some great tricks in the kitchen. Thanks, Leah!
Blessings,
The Gourmet Healer
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