IF PHOEBE WALKED IN AND SAID, “Mama, I’m feeling really beat. I’m sorry for being cranky lately and think I should go to bed a little early tonight”, I couldn’t be more surprised than I was when she specifically ASKED for Brussels sprouts then actually ate them. The fact that Estelle also ate more of them than I did was just icing on the cake. For this I’d like to thank Olivia, a pig who has now won a place in my heart forever.
We read Dinner with Olivia often. To be honest, buying a book about dinner WAS an early attempt on my part to make the idea of eating together — one of my hopes/dreams/expectations for our family — even more savory. We’ve got a bunch of books like this (The Foodie ABCs, I Like Vegetables, even Green Eggs and Ham…) And if your preschooler is like ours, you end up repeating favorite books once in a while. Ha, ha, ha! Just kidding. The repeat cycle is as endless as Law & Order. We’ve read this book more times than I can count but finally, finally it’s paying off!
Making roasted Brussels sprouts couldn’t be easier. You peel the outermost leaves and trim the ends. Then put them on a baking sheet, drizzle extra virgin olive oil, sprinkle salt and pepper then roll everything around until each one is coated in salty goodness. Pop into a hot oven preheated to 400 degrees, and roast for about 35 minutes. Sprinkle with a little more salt when they come out…and serve.