Roasted Brussels Sprouts & Kale


No other dish can make the kids cringe
Like a pediatrician with a big sharp syringe
The little green balls of evil, gross flavor
Become a nice dish that the whole family will savor

​Brussels sprouts…just saying the words can make some people gag, but I have to admit that I like them. Now, don’t get me wrong, I don’t serve them weekly, but now and then it is a good change-up. This is a quick and easy recipe that even my pickiest kids will eat!

Roasted Brussels Sprouts
1 lb. of fresh Brussels sprouts cleaned, dried, and sliced in half
2 cups of fresh Kale, washed, dried, and chopped into 2-3 inch pieces
2-3 Tbsp. of olive oil
2 Tbsp. of fresh parsley, chopped
Sea salt and pepper to taste.

1. Pre-heat oven to 425 degrees.
2. Toss Brussels sprouts, kale, and parsley with olive oil until coated well
3. Spread out on a cookie sheet in a single layer. And sprinkle with salt and pepper,
4. Roast 20-30 minutes until the sprouts are tender and the kale is crisp.
5. Serve immediately.