Brussels Sprouts Recipes that Your Family May Actually Eat

In my column in the newsletter this week I describe how my kids finally ate Brussels sprouts last week. Here are two preparations your family may enjoy. The first recipe is the one that my kids didn't reject last week:

Roasted Brussels Sprouts

To make roasted Brussels sprouts, toss 1 lb. Brussels sprouts with 1-2 Tbsp. olive oil and 1/4 - 1/2 tsp. kosher salt and roast them in the oven for 25 - 30 minutes at 400 degrees, tossing them occasionally, until they are browned and tender.

Delectable Brussels Sprouts (Really!)

To make Delectable Brussels Sprouts (Really!), heat 2 Tbsp. olive oil in a heavy skillet over medium heat. Add 1/2 yellow onion, finely chopped, 16 oz. chopped Brussels sprouts, and 1/2 tsp. minced garlic (about 1 clove), and sauté it for about 10 minutes, stirring occasionally, until the Brussels sprouts are lightly browned and very tender. Add 2 tsp. balsamic vinegar and salt and pepper to taste, and continue cooking it for about 5 more minutes, stirring occasionally, and reducing the heat if it is getting too deeply browned. Serve it hot.