Brussels Sprouts is safe for babies from 6 months old. How you prepare it changes as your baby grows. Here is exactly what to do at each stage.
Choking risk: low
Low choking risk with appropriate preparation. Always supervise mealtimes.
Flavor guide
Raw Brussels sprouts are dense and sharply bitter with a pungent sulfurous edge. Roasting at high heat caramelizes the cut surfaces into a sweet, nutty, slightly crispy layer while the interior becomes tender and mild. They pair naturally with butter, lemon, parmesan, apple, bacon (for adults), and balsamic vinegar.
Roast until very soft or steam until leaves separate and are tender. Halve or quarter and make sure fully soft. Sweetens considerably when roasted.
Serving ideas
Halved roasted sprouts or small pieces. Great as finger food.
Serving ideas
Roasted whole, shredded in salads, or halved and pan-fried.
Serving ideas
Trim outer leaves. Blanch halved or quartered sprouts for 4 minutes, transfer to an ice bath, drain, then freeze in a single layer before bagging.
Blanch for 4 minutes before freezing. Keeps for up to 12 months.
Batch prep tip
Roast a full sheet pan of halved Brussels sprouts, cool, and freeze in portions. Reheat from frozen in a pan or oven. Keeps 2 months (they are best fresh but freeze acceptably).
Ingredients
Steps
Roasting is essential here: steamed Brussels sprouts are mushier and more bitter. The caramelized cut side is where all the flavor is.
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