Prior to this post I didn’t even know the correct spelling of Brussels Sprouts. There is truly a sneaky “s” on the end of Brussel. Talk about vegetable ignorance. I am officially humbled.
We recently received Brussels sprouts through our food-coop, Bountiful Baskets. It was great to be forced into eating this vegetable that I usually avoid. I don’t even know if my local grocery stores sell fresh ones and my Hunky Husband isn’t fond of them.
Bountiful Baskets is a frugal mom’s dream. Two women thought up a system to get cheaper produce to families. (Why am I not surprised that they are women?) They created a food co-op that brings fruits and vegetables at wholesale prices to thousands of families at pick-up sites in 20 different states. To begin participating you pay a whopping $3 for the volunteer site coordinator to buy an actual basket. You then contribute $15 to stuff that basket full of fresh goodies. The retail cost for the same items is usually around $50. There are also other foods you can add, like organic breads, granola, or bulk seasonal fruits for canning. The pick-up location in my community is at the fire department’s training facility. Volunteering to sort the produce into baskets is encouraged, but not required.
The best part about participating is that you don’t know what will be in the basket. When I got butter lettuce for the first time I thought I had won the lottery. I thought the same thing when we brought home Tuscan kale. Both were veggies that I had never eaten before. Bountiful Baskets forces my family to try new things. My kids love the surprise of looking in the basket. The novelty makes trying new vegetables fun instead of a fight. For structured-no-fun adults, who don’t get a kick out of novelty, we try it because we’ve already paid for it.
My kids loved the roasted Brussels sprouts. Little A even devoured them with her 6 little teeth. The happy ending though, is that my Hunky Husband admitted to liking these roasted Brussels sprouts.
This recipe convinced my husband to give Brussels sprouts another chance. A really easy way to introduce your family to this nutrient-dense food. It's a perfect compliment to your favorite protein at dinner time.
- 1 1/2 - 2 Lbs of Brussels Sprouts, cut in half (about enough to fill up a cookie sheet)
- 3 Tbsp Extra Virgin Olive Oil
- 3 Tbsp Balsamic Vinegar
- 1 tsp salt
- 10 cranks of a pepper grinder
- Preheat oven to 375 degrees.
- Wash and remove any icky outer leaves. Chop Brussels sprouts in half.
- Place sprouts, oil, and vinegar in a mixing bowl and toss. Sprinkle in salt and pepper and toss a few more times until all sprouts are well coated.
- Place sprouts in a single layer on a cookie sheet and bake at 375 for 15 minutes. Increase the heat to 425 degrees for last 10 minutes of baking.
How do you introduce new vegetables to your family? I’d love to read about it in a comment below! Even better, head over to the Don’t Panic Mom Facebook Page and post on the wall.
Want to read more? Check out this post about when I first started to become a produce tourist and learned other ways to help introduce my family to different fruits and veggies.