How to get kids to eat Brussels Sprouts

First of all, don’t tell your child she’s getting Brussels sprouts.

As a kid, I utterly despised Brussels sprouts.   They made me gag.  Literally.  As most vegetables were, they were probably bought frozen.  Cooked in boiling water and unceremoniously plopped on a plate, how could they stand up to the appeal of meat loaf and mashed potatoes?  As an adult, I didn’t buy or cook them for over twenty years.

Fast forward, and Brussels sprouts are still not my favorite vegetable.  But my wife brought some home one night, and a little variety is good for you.  I thought about what I might prepare.  Here’s what transpired.

  • 8 oz brussels sprouts
  • 1 lb extra-firm tofu, drained
  • 1 medium onion, chopped
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 red pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon Jamaican curry powder
  • 1/8 teaspoon smoked paprika
  • cumin and chili powder, to taste
  • 1/2 teaspoon anchovy paste
  • 2 teaspoons tomato paste
  • approx 1/2 cup vegetable broth
  • dash of tamari

Drain the tofu by placing it on a paper-towel covered plate.  Put the tofu on the paper towel, cover it with another paper towel and place a cast iron frying pan or Dutch oven on top of it to press the water out.  It kills trees but it’s quicker than drying out in the oven.  After cleaning the Brussels sprouts, trim the bases.  Then cut them into quarters and mince.  Set them aside.

Chop up the onion and saute in olive oil.  Chop up red pepper and add to the pan when onion begins to soften.  Cook for 5 – 8 minutes; then add minced garlic and the salt, curry powder, smoked paprika, cumin and chili powder.  Adjust the quantities of seasoning to your liking.

Tear chunks off the block of tofu and crumble it into the pan with your hands.  Stir to mix.  Add the Brussels sprouts.  Cook for 5 minutes.  Add tomato paste, anchovy paste and broth.  Add enough broth to cook the sprouts, but don’t soak everything.  Avoid having a soupy liquid in the pan when it’s ready.  Simmer over low heat for 15 minutes.  Serve with rice, quinoa or millet.  Our daughter asked for seconds!


About Peter, a/k/a sourdoughdaddy

Husband, dad, personal trainer, cross-country skier, trail runner, writer.
This entry was posted in Recipes, Vegetarian. Bookmark the permalink.

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