What if we lived in a world where Brussels sprouts were yummy?

We were watching Top Chef Masters the other day and the chefs were issued a challenge to cook foods for kids that they don’t normally like–things like beets and cauliflower. Now, I always have a problem with shows like this. I know there are foods a lot of kids turn their noses up at, but some of that is perception. If a kid hears, “All kids hate beets!” then they will think they’re supposed to hate beets. To make matters worse, for this particular challenge, some of the chefs were being punished from something earlier in the show and they were given the additional challenge of having to incorporate Brussel sprouts. “Because every kid hates Brussel sprouts!”

That’s what they said. Seriously.

Well, guess what? My kids love Brussel sprouts. They love them. It’s my boy’s favorite veggie.

I’m convinced, it’s all because I have a great recipe for Brussel sprouts, not because my kids are special. So, I thought I would share my recipe (okay, Cook’s Illustrated recipe), so that you can convert your kids, too.

Now, if you ask Robyn, she’s going to tell you that I love to cook complicated dishes with fifty-three ingredients. That’s not un-true. But it’s not true of this recipe. This one is easy as pie. Here’s the recipe. Try it. Seriously. So easy. So good.

Amazing Brussel Sprouts

1 Lb. Brussel Sprouts

1 Tablespoon water

3 Tablespoon oil — I usually use less

salt and pepper to taste.

Preheat oven at 500 degrees. Slice ends of sprouts. If they’re bigger than 1 inch in diameter, half them. If they’re bigger than 2 inches, quater them.

In a bowel, toss with water and oil. Sprinkle with salt and pepper.  Place on flat pan, cut side down. Cover with aluminum foil. Cook 10 minutes. Remove foil. Bake 10 more minutes. Some leaves will look brown and crunchy. Those are the great ones.  Serve immediately and enjoy!

So what about you? Do you have any great recipes that have tempted your kids to try recipes they normally wouldn’t?