Brussels Sprouts with Parmesan

by Tamara

Boil Brussels sprouts whole for at least 10 minutes. A fork should go easily through the middle before draining. When done, rinse them with cold water to cool.

Either cut the Brussels sprouts in half or leave them whole. Put out a 'dipping' plate of parmesan cheese (or nutritional yeast if vegan or lactose intolerant) and let the kid figure out how to peel the Brussels sprout. Wolf peels off quite a few of the layers until he gets to the less bitter soft flower center. Dip the still slightly wet Brussels sprout into the parmesan cheese so that the cheese sticks all over it.

Wolf says: "It's a great combination!"

Note: if a kid likes parmesan, any vegetable seems to be consumed happily this way.

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