Try this quick shredded Brussels Sprouts recipe for a simple side for dinner this week. It’s slightly sweet and pleasantly nutty, and your kids might just surprise you by eating it up! (And if not? More for the parents!)
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 Shredded Brussels Sprouts were my solution!
How to Make Shredded Brussels Sprouts
The easiest way to shred Brussels sprouts (other than buying them pre-shredded at the store!) is to use a food processor. Simply trim off the ends and any leaves that don’t look bright and green, and place into the food processor. Pulse to shred and stop before you grind them up completely. You want little shreds. If you don’t have a food processor, you can slice them by hand or use a mandoline.
Shredded Brussels Sprouts with Lemon
The lemon juice and zest in this recipe helps to temper the sometimes bitter flavor of the shredded Brussels sprouts. And the honey and Parmesan round out the flavors even more, making them surprisingly kid friendly. 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!
Quick and Easy Brussels Sprouts Side Dish
The best part about these is that they cook up really quickly and they’re ready in under 10 minutes so you can focus on making the rest of dinner. Using shredded Brussels sprouts ensures that every bit of them would get nice and soft in the pan. Here’s a quick little video so you can see how simple this recipe truly is.Print
Toddler-friendly Brussels Sprouts with a hint of sweetness and no bitterness.
- 2 cups Brussels sprouts
- 1 tablespoon butter or olive oil
- 1/2 lemon, juiced and zested
- 2 tablespoons roasted sunflower seeds
- 2 tablespoons Parmesan, grated
- 1 tablespoon honey
- Grate the Brussels sprouts in a food processor until mostly even.
- Warm the butter or oil in a medium skillet over medium heat. Add the sprouts and stir often for about 5-8 minutes or until softened. (Add a little water if they start to stick.)
- Stir in the zest and lemon juice, salt, and pepper. Serve topped with the seeds, cheese, and a drizzle of honey.