My sister Myna said, “A photo of any kid smiling while eating Brussels Sprouts is a great photo” when I sent her a text of our 4-year old Liam happily munching on oven-roasted sprouts. As some of you know, I’m always thinking about ways to get my little one to eat more vegetables. Even if you’re an adult, it’s easy to get stuck in a rut with the same vegetables every week. For us, I’m trying to branch out from the regular roster of broccoli & cheese, green beans, and peas & carrots. Our pediatrician Dr. Rosenberg always reminds us that all children get picky at some point, so it’s important to keep introducing them to as much variety as possible. Lately I’ve had some success with baking homemade spicy kale chips, to which I added seat salt and cayenne. Liam gobbled up half a bunch of kale in one sitting.
Last weekend, I got really bold after Liam ate up steamed cauliflower which he only recently started to like. I figured I was on a roll. I made a Sunday dinner that included my dad’s homemade chicken curry with basmati rice & peas, and I decided to roast a few Brussels sprouts in the oven. I pulled out a cookie sheet, sliced a pound of fresh Brussels sprouts lengthwise, and generously tossed them with curry powder, cayenne, salt, and olive oil. After 40 minutes, I pulled them out. The garlic had become soft and sticky, and the sprouts were were browned and caramelized. Sweet and spicy aromas filled my kitchen. Now, for the test. I put a few sprouts in a small bowl for Liam. He ate one and smiled. He finished the whole bowl along with his chicken curry & rice. Score one for Mommy!
Roasted Curried Brussels Sprouts Your Kids Will Love
- 1 lb. Brussels sprouts, sliced in half
- 4-5 cloves of garlic
- 2 teaspoons curry powder
- 1/4 to 1/2 teaspoon ground cayenne powder
- 1 teaspoon salt
- 2 teaspoons olive oil
- Preheat oven to 400F.
- Line a cookie sheet with aluminum foil. Slice each Brussels sprout in half lengthwise. Add Brussels sprouts and garlic cloves to the cookie sheet and sprinkle salt and ground spices over them. Add olive oil and use fingers to coat the sprouts and garlic.
- Roast in oven for 35-40 minutes. Check the batch 2-3 times while they’re roasting and move them around with a wooden spoon so they bake evenly.