From Farm to Table: Brussels Sprouts

Brussels SproutsOne way to inspire children to eat healthier is to involve them in the process of selecting and cooking their own food. With the busy lives we all lead, it is easy to lose sight of where our food comes from and the importance of teaching our children about the source of their sustenance.

With this in mind, Nina—our youngest daughter’s brilliant kindergarten teacher—launched a unit on “From Farm to Table.” Their first excursion was to a local farm stand, where each child had the opportunity to choose his or her favorite vegetable to bring back to class. Over the course of the next couple of weeks, they will cook up some delicious recipes featuring the vegetables of their choosing.

We decided to play along and brought home a stalk of Brussels sprouts. After marveling at the size of the stalk and the fact that we did not even know that Brussels sprouts grew on stalks, we cut them up and decided to roast them. We put them in a baking dish, covered them with olive oil and lots of salt, and baked them at 300 degrees for approximately 30 to 40 minutes. The results were scrumptious!

Now, I must confess, my oldest daughter already loves Brussels sprouts, and the two of us were in heaven. The good news is that our youngest would never try them in the past and actually gobbled two right down. Considering the fact that we are supposed to expose our children to a food 10 times before they develop a preference for it, I’d say we are on our way!