Six recipes to get your kids to eat their vegetables.

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March 10 2011 1:14 PM

Can I Have Some More Okra, Mom?

More recipes to get your kids to eat their vegetables.

Kid recipes. Click image to expand.
Veggie recipes for the kids

In January, chef Vered Guttman wrote about the recipes she invented to get her three young boys to eat—and enjoy—America's most hated vegetable: the Brussels sprout.

Many readers responded to our call for other kid-friendly, veggie-heavy recipes. Here are six of the most delicious-sounding ones we received. Three of them use Brussels sprouts while the rest tackle other vegetables normally reserved for more mature palates: squash, okra, and avocado. Try them out, and then let us know how they go over with your family.

Caramelized Brussels Sprouts with Mustard

Trim a pound of sprouts, then halve or quarter lengthwise. (The flat-cut surfaces brown better.) Dice a medium onion. Cook the onion in enough extra-virgin olive oil to cover the bottom of a heavy 10- to 12-inch skillet and a good pinch of sea salt for a few minutes. Reduce the heat to medium low and add the sprouts. Cook uncovered, turning occasionally, for about 45 minutes, until the sprouts have browned nicely. Add about a half cup of whole grain mustard, stir, and cook for another 10 minutes. Serve immediately.

From Jim Dixon.

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Brussels Sprouts with Cashews and Parmesan

Ingredients:

3 or 4 pounds fresh Brussels sprouts
1 cup raw cashews
Hard cheese (Parmigiano-Reggiano, aged Gouda, etc)—enough to yield 1/2 cup grated
3 tablespoons grapeseed oil
2 teaspoons allspice or pumpkin pie spice mix (allspice, nutmeg, cinnamon, cloves)
1 teaspoon red pepper flakes (optional)
Salt to taste

Directions:

Grate the cheese. The sprouts should be dry, so if you washed them, dry them completely with paper towels. Cut off the stem ends and make them into quarter-inch slices. (Don't worry if some of them fall apart and you have loose bits—the goal is to give the vegetables a lot of surface area.)

Heat one-half of the oil to medium heat and throw in the cashews. Fry until nicely browned, turning constantly to avoid burning (perhaps three minutes). Scoop the cashews out into the heatproof bowl. (Make sure you get all the pieces of nut, or they will burn in the pan and ruin the flavor.) Leave some of the nut-flavored oil in the pan. Add the cheese to the hot cashews and stir quickly. Set the nut mixture aside.

Add the remaining oil to the pan and increase the heat to high. Before the oil starts to burn, toss in the Brussels sprouts. You want to cook them quickly, turning several times to lightly brown the cut surfaces, until they are softened slightly and a bit brightened in color. They should release a nutty aroma. You don't want them to start cooking down and releasing a lot of liquid. On my stove this took three minutes or so, but your stove may vary. Add the allspice and red pepper flakes about halfway through cooking. Add the cashew/cheese mixture and mix. Add salt to taste. (I threw in only a small amount, perhaps a quarter teaspoon.) Serve immediately.

From Paul R. Potts.

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Spicy Sautéed Brussels Sprouts

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Ingredients:

1/2 pound Brussels sprouts, removed from stems
2 ounces spicy hard Spanish chorizo, 1/4-inch dice
1 teaspoon butter
1 tablespoon capers, roughly chopped
1 tablespoon balsamic vinegar

Directions:

Remove rough outer leaves from Brussels sprouts and chop each in half. Rinse sprouts in colander and drain, cut side down, on a clean towel.

Heat a nonstick skillet over medium heat. Add chorizo and stir frequently until just starting to brown. Remove the chorizo and set aside, leaving the rendered oil. Add Brussels sprouts, toss to coat in oil and then arrange cut side down. Allow to cook undisturbed over medium heat for approximately five minutes until cut sides of sprouts are deeply browned. Stir sprouts and continue to cook until sprouts are slightly charred on exteriors.

Return chorizo to pan allow to heat; toss frequently, about 30 seconds. Add capers, balsamic vinegar, and salt and pepper (to taste) to pan. Stir to mix before adding remaining teaspoon of butter. After butter is melted and incorporated into dish, remove from heat and serve immediately.

Vegetarian Adaptation

Ingredients:

1/2 pound Brussels sprouts, removed from stems
2 tablespoons plus 1 teaspoon butter
1/8 teaspoon red pepper flakes
Large pinch of cayenne pepper (or to taste)
1 tablespoon hickory-flavored liquid smoke
1 tablespoon capers, roughly chopped
1 tablespoon balsamic vinegar

Directions:

Remove rough outer leaves from Brussels sprouts and chop each in half. Rinse sprouts in colander and drain, cut side down, on a clean towel.

Heat a nonstick skillet over medium heat. Add two tablespoons butter and stir frequently until bubbling stops. Add red pepper flakes, cayenne pepper, and approximately a quarter teaspoon of liquid smoke; stir to mix. Add Brussels sprouts, toss to coat in butter mixture and then arrange cut side down. Allow to cook undisturbed over medium heat for approximately five minutes until cut sides of sprouts are deeply browned. Stir sprouts and continue to cook until sprouts are slightly charred on exteriors.

Add remaining liquid smoke, capers, balsamic vinegar, and salt and pepper (to taste) to pan. Stir to mix before adding remaining teaspoon of butter. After butter is melted and incorporated into dish, remove from heat and serve immediately.

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