How to Make Brussels Sprouts Your Family Will Actually Eat!

Brussels sprouts have a bad reputation,especially with kids. While they may not be anyone’s favorite (yet) they can be a delicious addition to any meal with just a little bit of work!

How to Make Brussels Sprouts Your Family Will EAT!

When I first tried cooking these little buds I got the smallest ones I could find, boiled them into submission with a healthy dose of butter, and enjoyed them…well enough. The problem was I was the only one willingly eating them. Both my husband and kids didn’t really care for them so I tried a different approach.

There are few vegetables that aren’t spectacularly delicious when roasted…so yummy! Well, the sprouts where yummy to me. Once again, my family would begrudgingly put the required spoonful on their plate and complain the entire time they’d eat that ONE bite. They were fine with the crunchy, spicier outside of the sprout, it was the compacted leaves at the core they just didn’t want.

Well, that can be easily fixed! When you roast Brussels spouts you usually cut off the stems and then half, or quarter them. By adding one extra step to my prep work I had the pickiest eater of the bunch saying, “Those were actually good.” Read the recipe below to find out what I did!


  • about a pound and a half of Brussels sprouts
  • 2 TBSP Olive Oil
  • salt and pepper to taste

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Give the buds a quick rinse, if you have any outer leaves that don’t look so good remove them, cut off the stems, and then half or quarter your sprouts, depending on their size.

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**The magic step** Peel them apart! Yup, it’s that easy, by peeling the sprouts into leaves you allow the seasoning to get to every piece and they seem to cook more evenly. I ended up with about 8 cups of leaves. Don’t discard the cores either! Now that most of the leaves are off they’ll soften up in the oven just fine.

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Toss with the olive oil then spread out on a baking sheet, salt and pepper to taste - I’d recommend at least a 1/2 tsp of both.

Bake at 350 for 30 minutes, or keep them in longer if you prefer a crunch.

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I’m not promising they’ll satisfy everyone but they’ll come close! Be sure to check out my Recipes page for more inspiration in the kitchen!

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