What’s the deal with Brussel sprouts these days? We’ll look into how they can be tricking your kids and their taste buds.
Liz and I were at a steakhouse in Marina Del Rey to celebrate her birthday and I had a game plan to enjoy the meal without going overboard on my diet.
I’m a big fan of ENJOYING life, while making sensible choices. Going to a good restaurant with good company, is one of my favorite treats. However I’ve learned ordering everything just makes me feel bloated and overstuffed after.
The steakhouse goal was simple: Split a steak (after all, it’s 16 oz!) but keep the sides on the lighter side:baked potato instead of potatoes gratin (loaded with cream and cheese), and lightly roasted vegetables rather than creamed spinach (also loaded with cream and butter).
And of course, wine (Zinfandel these days, preferably from Paso Robles)
I asked the waiter about the “Roasted Brussel Sprouts” which seemed like a sensible option..but was SHOCKED to see how many calories were in the dish.
One, fairly small tray of Brussels sprouts had 520 calories.
An Inn-n-out double double with cheese ALSO has 520 calories
2 cups of Brussel sprouts (raw) has 70 calories.
Where did the other 450 calories come from?
Bacon, bacon fat, honey, oil and cheese.
I asked the waiter if I could get the Brussel sprouts without bacon, which I thought would lower the calorie bomb a bit, but he said he could not because they are pre-cooked with bacon fat and then they add freshly cooked bacon bits to the final product.
Now, we ended up eating the Brussel sprouts (with the bacon bits on the side) and enjoyed the meal, but I was a bit disturbed that a healthy vegetable had been converted into a vehicle for tons of extra fat, sugar and calories.
Yes, fat adds flavor, but it’s not good for KIDS to think of Brussel sprouts as wonderfully sweet (often from honey or sugar) or super crispy and creamy (from butter or bacon fat).
And this is a trend I’ve seen at MANY restaurants. Brussel sprouts are roasted in lots of oil, then topped with pine nuts, Parmesan cheese and honey. It’s that sweet, fatty, cheesy combo that makes it taste good!
But it’s WAY too many calories.
If you’re a parent, and you order “Brussel sprouts” at most restaurants,your kids will grow up thinking that vegetables will always taste sweet and fatty
But then if you roast Brussel sprouts at home with a sensible amount of olive oil, a bit of garlic and herb and some salt and pepper, and they taste good by your standards, your kids might not like them.
It’s a lie for kids to think that Brussel sprouts are this incredible, tasty dish when they’re secretly doctored up with all those extras ingredients.
The answer?
Don’t order Brussel sprouts out and about…and if you do tell your kids the truth about them. Or just ask for very simply roasted Brussel sprouts. Save the calories for the entree, dessert or something worthy of them!
And at home, COOK with your kids.
Have them cut the Brussel sprouts in half.
Bond with them as you dress the vegin a drizzle of olive oil, salt and pepper. Then roast them until they’re crispy.
Top with a squeeze of lemon and a BIT of grated Parmesan.
This along can TRANSFORM your child’s eating habits with the power of home cooking.
And I’ve got you covered on that front, because the Pre sale has begun for my Kids Can Cook Masterclass, which opens up Dec 12th.
It’s 50% off now, so jump in and when it’s open, you’ll experience a 6 week done-for-you system to get your kids to learn culinary fundamentals at home, with you while creating memories that last a lifetime.
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FAQs
It's a lie for kids to think that Brussel sprouts are this incredible, tasty dish when they're secretly doctored up with all those extras ingredients. The answer? Don't order Brussel sprouts out and about…and if you do tell your kids the truth about them.
Why is brussel sprouts controversial? ›
Surprisingly, it could be your genes that determine your feelings about these controversial little vegetables. A 2011 study by Cornwall College found that sprouts contain a chemical, similar to phenylthiocarbamide, which only tastes bitter to people who have a variation of a certain gene.
Are brussel sprouts real or fake? ›
Brussels sprouts are the same species as cabbage, cauliflower, kale, broccoli and kohlrabi (among others). They are all different parts of the wild cabbage (Brassica oleracea) plant, which have been selectively bred for different exaggerated traits. Brussels sprouts are the bud.
Why do body builders eat brussel sprouts? ›
Brussels sprouts may be one of the most polarizing vegetables, but, when it comes to bodybuilding, they are one of the best. Brussels sports are rich in vitamins K, B, and C, and are loaded with minerals like manganese, folate and copper. Brussels also contain Omega-3 fatty acids, which have a host of health benefits.
Which is healthier broccoli or brussel sprouts? ›
While broccoli may have a higher count of calories, fat, and carbs, it is richer in calcium, iron, and pantothenic acid (a B vitamin that does wonders for healthy hair), and has a bit more potassium. Brussels sprouts, on the other hand, are lower in sodium.
Do Brussels sprouts taste better than they used to? ›
Soon, plants grown from the old seeds were cross-pollinated with modern, high-yielding varieties, but it took years for any perceptible changes to really take hold. "From then on, the taste was much better. It really improved," Sintenie said. As the flavor has improved, so have sales.
What percentage of people dislike brussel sprouts? ›
America's least favorite veggies:
Radish (23 percent) Brussels sprouts (21 percent)
Why don't children like brussel sprouts? ›
Because Brussels sprouts are bitter, and kids generally don't like bitter tastes. It's not their fault.
What is the superstition about brussel sprouts? ›
In Medieval times, it was believed that evil spirits and demons lived between the leaves of the vegetable, and they would enter anyone who ate them, making them ill. A cross cut into the base of the sprouts was thought to drive the evil spirits away.
Who should not eat brussel sprouts? ›
Therefore, those who suffer from irritable bowel syndrome (IBS) can be found to be suffering painfully from consuming Brussels sprouts due to aggravated symptoms of gas and bloating.
Containing more vitamin C than an orange and with just eighty calories in a half pound, Britons eat more of them than any other European country, around 40,000 tonnes a year — and yes, we do eat them all year round. Two-thirds of Brussels sprout consumption in the UK is outside of the festive season.
Are Brussel sprouts just baby cabbages? ›
Are Brussels Sprouts Just Baby Cabbages? Sorry to burst a Barbie-sized bubble, but no, these sprouts are not actually baby cabbages. However, they are in the same family, the Brassica, or cruciferous family. Other members include kale, broccoli, cauliflower, collard greens, turnips, mustard, and bok choy.
Why do I feel so good after eating brussel sprouts? ›
Brussels sprouts are a source of fiber and may reduce inflammation. This cruciferous vegetable offers nutrients, including antioxidants, minerals, and vitamins.
What organ is brussel sprouts good for? ›
Eating a lot of Brussels sprouts and other cruciferous veggies may help protect against cancers of the stomach, lungs, kidney, breast, bladder, and prostate. Crunchy veggies like Brussels sprouts may also help you stave off other health issues, such as high blood pressure, high cholesterol, heart disease, and diabetes.
Is it OK to eat brussel sprouts everyday? ›
Is it OK to eat Brussels sprouts everyday? Go for it. “If you enjoy sprouts and can tolerate them, absolutely! They're lower in calories and contain a myriad of important nutrients” says Snyder.
Why are restaurant vegetables so good? ›
Frequently, the default answer to this problem is that restaurants add absurd amounts of fats, sugars, and salts to their vegetable dishes, explains OOLA. Others chalk up the difference to animal fats like bacon grease.
What is the most nutritious way to eat brussel sprouts? ›
A good starting place is to steam, sauté, or boil Brussels sprouts for 5–7 minutes. If roasting them in the oven, start with 20–30 minutes. Cooking Brussels sprouts releases the enzyme myrosinase. It breaks down glucosinolates into isothiocyanates, which may have anticancer properties.
Why are roasted brussels sprouts so good? ›
Roasted Brussels sprouts are a revelation!
They're full of irresistible caramelized flavor, which is both sweet and nutty. I love to eat them straight off the pan. Roasted Brussels sprouts really don't need much seasoning, but I've come up with many ways to serve them over the years.
What is the trick with Brussels sprouts? ›
Before cooking, use seasoning blends in your chosen flavor profile to amp up the taste. After the sprouts are roasted and caramelized, drizzle honey (or hot honey), soy or balsamic glaze, or go sweet and savory with sweet chili or maple syrup.
