I’m sure every kid ever faced with a helping of Brussels sprouts never imagined that they could, in fact, be made to taste GOOD. I love Brussels sprouts steamed with a little salt and butter, but I can see how they are an acquired taste for many. This recipe is like a subdued yet tangy sauerkraut flecked with pungent little caraway seeds. The scent that wafts from the oven reminds me of a Jewish deli. I’m proud to say that these Brussels sprouts are boyfriend-approved, though I have yet to try them out on any kids. If you get a thumbs up please let me know in the comments. Kids are tough critics when it comes to veggies!

Tips for prepping the Brussels sprouts: Pick small, tightly closed sprouts for the best flavor. I remove the tougher outer leaves and then trim down the stem end. You’ll end up with a more tender end-product that way.

Tangy Roasted Brussels Sprouts

Adapted from New Vegetarian Cuisine
Serves 4 as a side dish
Total time: 45 minutes, though 35 minutes are hands-off

24 small Brussels sprouts
1/2 cup apple juice
1/4 cup raisins
Juice of half a lemon
1-2 teaspoons Dijon mustard
1/2 teaspoon caraway seeds (don’t skip, they make the dish)

1. Pre-heat the oven to 350 degrees. Wash the sprouts and remove any tough or raggedy outer leaves. Trim the stem ends. Cut each sprout in half and place in a baking dish.
2. Mix the remaining ingredients in a small bowl. Pour over the sprouts in the baking dish and stir around to coat.
3. Cover the dish with foil and bake for 25 minutes. Remove the foil and return the dish to the oven to bake for 10 more minutes, or until the sauce reduces and becomes slightly thick.

If you can get your family to eat Brussels sprouts, you should congratulate yourself. They are an excellent source of vitamin C and provide a good dose of vitamin A, calcium, iron and fiber.

Wow, I rode the wheels off that metaphor, but dangit it was fun. This is a lovely salad that I modified from a recipe in Quick Vegetarian Pleasures. The rice will take 45-60 minute to cook depending on how you go about it. I like to cook rice in a steamer so it takes me closer to an hour. Most of that time is hands off because the rest of the recipe comes together quickly. I know the raisins sound freaky, but trust me they add a nice sweetness to the flavors. Skip them if you are being a wuss and I’m sure the salad will turn out fine. Wuss.

Broccoli and Rice Confetti Salad

Serves 2-3 as a main dish
Total time about 1 hour, though only 20 minutes is hands on
Cost per serving about $3

It's a veggie landscape!

For the salad:
1/2 cup brown rice
1 head of broccoli
1/3 cup raisins
2 carrots
1/4 of a small red onion
2 tablespoons basil

For the dressing:
1 garlic clove, pressed or minced
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 tablespoon olive oil
1/4 teaspoon salt
ground black pepper to taste

1. Cook the rice as you normally would. If you cook it directly on the stove, combine the rice with 1.5 cups of water in a saucepan and bring to a boil. Reduce the heat to a simmer and cover. Cook until all of the water is absorbed, about 45 minutes. I steam rice because it never burns or sticks to the bottom of the pan that way. It requires a steamer, though.
2. Chop the broccoli into florets. Cut the carrots into sticks then dice into small chunks. Place the broccoli in a saucepan with about 1/4 cup water, cover the pan, and heat over medium heat for a few minutes. The broccoli will be bright green and tender-crisp. Drain off any remaining water.
3. Combine the dressing ingredients in a bowl and whisk for a minute or two. Set aside.
4. Mince the onion and basil. Set aside.
5. When the rice is done, combine it with the broccoli, raisins, carrots, onion and basil. Mix in the dressing and toss to coat. Serve at room temperature.

This salad is even better after it’s marinated in the fridge for a day. If you feel the need for more protein in your meal, maybe you could add some tofu…or just lick some peanut butter off a spoon