How many of you remember the dark scene of you as a child sitting at your kitchen table, suddenly feeling a strong desire to own a dog, because you weren’t excused until you finished your Brussels sprouts? And so the famous the negotiation began:
Mom: “Three bites and then you can have dessert”
You : {thinking} “There is no way I’m putting that baby cabbage head in my mouth.”
Mom: “Two bites”
You: {gulp}
Mom: “One bite, just try it. Smell it first. Lick it.”
You: “Ok fine” {a tear drop rolls down your cheek}
Mom: “Forget it. Kitchen is closed- no dessert.”
Well, I’m now on the other side of the negotiations and let me tell you it’s not easy. As a mom, I have this uncontrollable desire to make my kids eat their vegetables. It’s in my job description. And even though I read this great book on how the French raise their children called “Bebe, Day by Day”, I often find myself doing the exact opposite of what they suggest at times.
The advice in the book is pretty simple and certainly less stressful:
-Make meal time fun. Talk about your day, describe what things taste like
-Don’t be a short order cook. Serve what you are eating. If they don’t like it, they don’t eat (I haven’t been able grasp this just yet)
-Keep cool and casual while introducing vegetables. Don’t make a big deal either way. The more they see it, the more it becomes normal, and soon they will eat it without a struggle. (We now do our happy dances and high fives behind them)
-And get this- if they aren’t hungry, they don’t eat. Genius!
I’m trying to take this advice lately. But the marketer in me has to take it a step further - I’m on a personal a mission to re-brand the good ole Brussels sprout first. Due to a lack of creativity, it has been boiled and served with butter- no offense moms, I get it. But no wonder it spent many years chewed up and hidden in napkins!
So, I’m happy to report that this simple recipe resulted in my husband and I devouring the new and improved veggie like they were junk food. They were so yummy! I’m sad to report that even after my greatest attempt, my son gave me the same crazy look I gave my mom in 1976 when I was his age. However, like the French do… I will keep trying.
“Don’t hate them until you try them” Brussels Sprouts:
Please note, this picture was taken ½ through the final result will be crispy and golden.
1 1/2 pounds Brussels sprouts
3 tablespoons of good extra virgin olive oil
3/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 400 degrees F.
Cut the Brussels sprouts into half or thirds. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly.
“Jouir de!” {translation: Enjoy!}
Karen