We've been getting Brussels sprouts from a farmer friend lately and I've been eating them for lunch mostly because I assumed that my kids wouldn't like them. Then it dawned on me that if I figured out a way to balance out their bitterness, they might actually go for them—especially since I know that they usually (most of the time!) like broccoli. These Lemon Honey Brussels Sprouts with Parmesan were my solution!
The best part about these is that they cook up really quickly and they're ready in under 10 minutes. I grated them in the food processor to make sure that they were easy to eat and so that every bit of them would get nice and soft in the pan. And with the addition of lemon, Parmesan, and honey, each bite is nicely balanced. I know that it might seem like cheating to put honey on veggies, but I figure that if it helps my kids learn to like new flavors, I'm all for it. After all, they'll always eat more produce if it tastes really good!
Here's a quick little video so you can see how simple this recipe truly is.
- 2 cups Brussels sprouts
- 1 tablespoon butter or olive oil
- 1/2 lemon, juiced and zested
- roasted sunflower seeds
- Parmesan, grated