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.

Course Baby Food

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 50kcal

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.

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, 1/4-1/3 cup of the puree, 1 tablespoon each fresh lemon juice and zest, and about 1/4 cup Parmesan cheese.