Learn the easiest way to transform fresh Brussels sprouts into Brussels Sprouts Baby Food to serve as a puree or a baby-led weaning finger food.

brussels sprouts on plate as puree and BLW style.

Brussels Sprouts Baby Food

One of the best parts about feeding a baby is getting to share food and meals with them, which is why I love this easy method for Brussels sprouts for baby. You can cook this baby food as you would for yourself, then serve them in one of two ways according to the method you’re using to feed your baby.

This simple vegetable recipe is easy and can be varied in many ways to adjust the flavor as you like it. It is a great way to offer a less common flavor and can be easily stored for future weeks in the freezer.

Ingredients You Need

Here’s a look at the ingredients you need to make Brussels sprouts for a baby.

Ingredients for Brussels Sprouts on countertop.
  • Brussels sprouts: I prefer to start with fresh Brussels sprouts from the supermarket or farmer’s market. For the best flavor, buy them from a local farmer after the first frost, as they will have natural sweetness.
  • Olive oil: We cook the vegetable in olive oil until soft, which helps it to not stick and also adds healthy fats, which babies need.
  • No-salt-added broth (chicken or vegetable): This adds flavor and helps cook the Brussels sprouts so they’re tender and not too browned. (Which could make them bitter.)
  • Basil leaves, parsley, spinach, or fresh lemon (optional): You can add these optional flavors to enhance the recipe as you like.
how to make brussels sprouts in grid of 4 images.

Step-by-Step Instructions

Here’s a look at how to make this baby food puree so you know what to expect. Scroll down to the end of the post for the full amounts and timing.

  1. Cut the ends off the Brussels sprouts and slice each into 4 vertical wedges.
  2. Add the olive oil to a skillet. When warm, add the Brussels sprouts. Cover and cook.
  3. Let cool slightly. Serve one piece at a time to your child if doing baby-led weaning.
  4. To make a puree, transfer to a blender with the broth and optional flavorings. Blend smooth and serve.

Brussels Sprouts for Baby-Led Weaning

You can offer a cooked, soft piece of Brussels sprout to baby if doing the baby-led weaning style of feeding. The pieces should be roughly about half the length of your finger. If the whole Brussels sprouts are small, consider just halving them (rather than quartering them) to ensure pieces are large enough for baby to hold with their hands.

Brussels Sprouts Puree

Blending cooked Brussels sprouts with broth is an easy way to make a puree. You can also stir it together with the following purees to make a baby food combination with additional flavor:  Bean PureeAvocado PureePea Puree, or Spinach Puree.

brussels sprouts puree in bowl with spoon.

How to Store

Store the puree in airtight containers in the fridge for up to 5 days. Or freeze in an ice cube tray overnight, transfer to a freezer bag, remove as much air as you can, and freeze for up to 6 months.

Thaw 1-2 cubes overnight in the fridge in a container or at room temperature for about an hour.

brussels sprouts on plate as puree and BLW style.

Best Tips for Success

  • Add a few basil, spinach, or parsley leaves to enhance the green color.
  • Add minced garlic or onion to the pan when cooking the Brussels sprouts for more flavor.
  • Mix with Bean PureeAvocado PureePea Puree, or Spinach Puree as desired to make a baby food combination.
  • Use as a sauce for pasta with a sprinkle of Parmesan cheese on top. I like 8 ounces cooked pasta, 1/4-⅓ cup of the puree, 1 tablespoon each fresh lemon juice and zest, and about ¼ cup Parmesan cheese.
  • Find the full info on How to Store Baby Food to make sure you use what you make.

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I’d love to hear your feedback on this post, so please rate and comment below!

brussels sprouts on plate as puree and BLW style.

Favorite Brussels Sprouts Baby Food

Learn the easiest way to make flavorful Brussels Sprouts Baby Food with one simple method. Plus: Find storage and serving tips.
No ratings yet
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Cuisine American
Course Baby Food
Calories 50kcal
Servings 4

Ingredients

  • 2 cups Brussels sprouts
  • 1 tablespoon olive oil
  • ½ cup no-salt-added broth (chicken or vegetable)
  • 2 tablespoons basil leaves (or parsley or spinach), optional

Instructions

  • Cut the ends off the Brussels sprouts and discard. Slice into 4 vertical wedges.
  • Add the olive oil to a medium skillet over medium-low heat. When warm, add the Brussels sprouts. Toss to coat with the oil. Cover and cook for 10-12 minutes, turning once or twice, or until very soft when poked with a fork.
  • Let cool slightly. Serve one piece at a time to your child if doing baby-led weaning.
  • To make a puree, transfer to a blender with the broth and optional flavorings. Blend smooth and serve.

Notes

  • Store the puree in airtight containers in the fridge for up to 5 days. Or freeze in an ice cube tray overnight, transfer to a freezer bag, remove as much air as you can, and freeze for up to 6 months. Thaw 1-2 cubes overnight in the fridge in a container or at room temperature for about an hour.
  • Add a few basil, spinach, or parsley leaves to enhance the green color.
  • Add minced garlic or onion to the pan when cooking the Brussels sprouts for more flavor.
  • Mix with Bean Puree, Avocado Puree, Pea Puree, or Spinach Puree as desired to make a baby food combination.
  • Use as a sauce for pasta with a sprinkle of Parmesan cheese on top. I like 8 ounces cooked pasta, 1/4-⅓ cup of the puree, 1 tablespoon each fresh lemon juice and zest, and about ¼ cup Parmesan cheese.

Nutrition

Serving: 0.25cup, Calories: 50kcal, Carbohydrates: 4g, Protein: 2g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 3g, Sodium: 11mg, Potassium: 174mg, Fiber: 2g, Sugar: 1g, Vitamin A: 385IU, Vitamin C: 38mg, Calcium: 20mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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