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Steamed Brussels sprouts tossed with garlic, olive oil and butter and flavored with fresh chopped sage, oregano and toasted hazelnuts. A healthy and delicious low-carb, gluten-free and vegetarian side dish for thanksgiving (or the holidays.) Plus five ways to get your eight year old to have thirds of Brussels sprouts.

Brussels Sprouts with Hazelnuts Oregano and Sage

I am pretty much failing as a mom at any given moment. I am usually too absorbed in something else, paying bills, folding laundry, writing my next blog post (ahem), taking photographs, editing recipes, whatever it is, to give my kids the full undivided attention they deserve. It is the plight of the work at home mom.

 

And as a result, they are little rotters (an expression my grandmother used when my Dad and uncle were being particularly naughty.) They never listen, which I realize is my fault. Why should they if I am too busy to ever fully listen to them? They poke each-other in the eye with pencils while I am on the phone (true story.) They think kicking is a perfectly good way to solve disagreements. Especially when Mom is just barely out of sight lines. And they make GIANT messes (how did spaghetti end up there?) and then don’t clean up until I yell at them ask them to. Yes, I fail. It is my fault. I am a bad mom.

But there is one solitary thing I have not effed up. Or at least I am constantly battling not effing up. That is the fact that my girls are awesome eaters. When I made these Brussels sprouts, my older daughter had thirds! I kid you not. Like the credit I take for their being total rotters, I also take credit for their being good eaters.

 

My 6-year old, teeter totters on the edge of wanting to be picky, but I wont let it happen. To put this into perspective, I’m not THAT worried about it since her favorite food is goat cheese. But there are many things that I do on an ongoing basis to make sure that she stays away from the picky dark side {and have since I was pregnant with my older one}.

the-little-rotters-1

5 ways to get your kids to eat thirds of brussels sprouts

  1. Eat Dinner Together. One thing I do is that I make dinner a huge priority for us every night, and we all sit down together no matter what.  That gives us the opportunity to see each-other, when there aren’t any piles of laundry being folded and surreptitious kicks flying. Dinner together means I also can show the kids that cooking and eating healthy food is important. And best yet, all the while I model good eating habits.

 

  1. Don’t Yuck My Yum. I’ve made saying “yuck” at the dinner table a capital offense. If either kid (or Jase for that matter) does say yuck at the dinner table she gets a stern warning to not say it again. I am very clear that’s rude talk and not permitted. We have a saying, “Don’t yuck my yum.” If it happens again, buh-bye dinner plate. Harsh, I know. But there’s a reason the word yuck doesn’t get uttered at our table.

 

  1. Ignore the Bad. Do my kids always finish their meal? No. Am I worried they are going to starve to death? Nope. If she doesn’t eat something I am fine with it. Or at least I pretend that I am. I ignore it. No battles. I am not about to being a battle of wills with either of my sassy pants daughters. They will beat me. They are amazingly determined. (I wonder where they get that?)So my method is just plain silence when it comes to the “bad.” It is not a discussion.Even still, it is that effort that I put in (number 1 above) for those meals that perhaps makes it even more frustrating when they won’t eat what I’ve made for dinner. My little one tends to load up on snacks late in the afternoon. {Note to self, make up a rule about late afternoon snacks.} Not letting her see that it bothers me is so important. It is kind of like training a puppy. Ignore the bad behavior.

 

  1. Reward the Good. But also like training a puppy you have to reward the good. So when my older daughter had thirds of these Brussels sprouts, you better believe that I did seventeen cartwheels and gave her major praise and high fives for being such an adventurous eater.

 

  1. Don’t Dumb it Down. I also refuse to make a special meal for the kids. Unless of course Jase and I are having stay at home date night. I think we have to give our kids credit that they will enjoy interesting food. We have to show them that we are confident that they will like the meal.I NEVER say, “You may not like this.” Let it be known that other than double denim it is my all time pet peeve to hear a mom tell her kid that.

    Sometimes, I volunteer in the kitchen at my daughters’ school. The chef there is award winning and is all about cooking with local seasonal ingredients. {I worked with her on the Farm to School Cookbook project. I am her biggest fan!} She believes that the taste and flavor of food should not be dumbed down for kids. She says kids are going to reject food if it is boring. I love this philosophy and I totally agree. The way I see it, these Brussels taste freaking amazing to me with their savory coating of garlic, butter, olive oil, herbs, and hazelnuts. Why wouldn’t my kids think the same thing?
    Brussels Sprouts with Hazelnuts oregano and Sage | Thanksgiving

Questions:

How do you fight the war against picky eating?

Do you have any tips about how to prevent pencils in the eye or sneaking in kicks?

What are your rules about late afternoon snacking?

Does it make you cringe when you hear a mom say, “you may not like this.”?

brussels sprouts with hazelnuts, oregano and sage
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Prep Time: 15 minutes

Total Time: 30 minutes

Yield: 8 cups

Calories per serving: 113

Fat per serving: 8 g.

brussels sprouts with hazelnuts, oregano and sage

Steamed Brussels sprouts tossed with garlic sizzled in olive oil and butter with fresh chopped oregano and sage and toasted hazelnuts. A delicious low carb and gluten free vegetable side dish for Thanksgiving or the holidays.

Ingredients

  • 10 cups Brussels sprouts, trimmed and halved (2 ¼ pounds)
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped garlic
  • 2 tablespoons finely chopped oregano and sage
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • ½ cup chopped toasted hazelnuts

Instructions

  1. Bring one to two inches of water to a boil in a large saucepan or soup pot fitted with a steamer basket.
  2. Steam Brussels sprouts, covered, until they are tender when pierced with a knife, 6 to 7 minutes.
  3. Meanwhile, heat butter and oil in a small skillet over medium-high heat. Add garlic and cook, stirring until the garlic is fragrant. Swirl in oregano and sage, and remove from the heat.
  4. Toss the Brussels sprouts and garlic mixture, salt and pepper in a large bowl. Add hazelnuts and toss to coat.

Notes

Carbohydrate: 10 g. Fiber: 4 g. Sat Fat: 2 g. Sodium: 200.

http://www.healthyseasonalrecipes.com/brussels-sprouts-hazelnuts-oregano-sage/