Honey Glazed Brussel Sprouts
The great Thanksgiving menu debate is on. I love Brussels sprouts. Sam thinks they stink. What do you do when you know a food is good for your family, but they won’t eat it?
I don’t remember the why, but my four-year-old self was at our neighbor’s house for dinner. The meal was uneventful except she served peas.
In our house, it was a well-established fact that I DID NOT eat peas. I politely downed everything the neighbor served me except those hateful peas. But that wasn’t good enough; she made me sit at her table until I ate them.
I was there a long, miserable while. I eventually choked some portion down but I literally felt sick.
Did she think I would be malnourished if I didn’t eat the peas? Was she concerned about wasting grocery money? Maybe she was just a mean woman.
I never wanted to go to her house again. It was literally years before I could enjoy peas.
That neighbor did one good thing for me though: at her table I learned to never force food on anyone.
Take Brussels sprouts. I wish Sam would like them. They boast high levels of vitamins A and C, folic acid, beta carotene. They’re a great source of fiber and one cup contains about 60 calories. Brussels sprouts look like baby cabbage and baby anything is cute.
But Sam isn’t buying. Yet.
So, what if someone in the family doesn’t want what you fix? The Ghost of Dinners Past helps me decide what to do: I disguise them. And if your family member still doesn’t want any? Let it go. And enjoy the seconds yourself.
P.S. I found the inspiration for these Roasted Brussels Sprouts on Money Saving Mom. They are DELICIOUS and everyone I’ve served them to (except Sam) agrees. He hasn’t even tasted them. Yet!
Honey Glazed Brussel Sprouts
- 40 Brussels sprouts
- 3.5 tablespoons olive oil
- Salt and pepper to taste
- 1.5 cups cranberry trail mix
- 5 teaspoons honey
- Preheat oven to 350 degrees
- Clean Brussels sprouts
- Chop off stem and cut in half
- In a bowl, toss Brussels sprouts with oil
- Place cut side down on baking tray
- Bake for 35 minutes or until sides are golden brown
- Remove from oven and sprinkle trail mix over and between sprouts
- Drizzle with honey
- Bake for an additional 5 minutes
- Calories: 927
- Sugar: 52
- Sodium: 351
- Fat: 50
- Saturated Fat: 7
- Unsaturated Fat: 41
- Trans Fat: 0
- Carbohydrates: 117
- Protein: 27
- Cholesterol: 0
Check out these other delicious recipe ideas from some of my favorite bloggers!
- Roasted Sweet Potatoes with Squash and Apples from Happiness is Homemade
- Thanksgiving Stuffing Cups from Play Party Plan
- Individual Sweet Potato Casserole from Printable Crush
- Cranberry Dip from Mom Endeavors
- Easy Crock Pot Fried Apples from A Night Owl Blog
- Coconut Curry Pumpkin Soup from Ashlee Marie
- Maple Sweet Potato Casserole in a Jar from Mommy Hates Cooking
- Roasted Brussels Sprouts, Butternut Squash, and Pecan Salad from The Idea Room
- Caramel Apple Crisp from Two-Twenty-One
- Pumpkin Cinnamon Rolls from See Vanessa Craft