- 16 oz. of fresh Brussel sprouts
- ½ small yellow onion (diced)
- 2 teaspoons of crushed red pepper flakes (optional)
- 3-4 tablespoons of vegetable oil
Slice Brussel sprouts into thin slices using a sharp knife or mandolin. Slices should be very thin ringlets. Gently separate the ringlets with your fingers.
Heat a large frying pan with the oil over medium heat. Add sliced Brussel sprouts and diced onion to pan. Add 2 teaspoons of crushed red pepper flakes. (Note: can add more pepper flakes if you want more heat to dish or omit completely)
Sauté until tender (approximately 10 minutes). Once tender, add salt to taste. Serve warm.
Makes approximately 4 servings.
Kitchen Activities for Budding Chefs
- Have your little chef help clean the Brussel sprouts by running them under cold water. Gently pat dry them with a clean kitchen towel. They can also help remove any outer leaves that may have blemishes.
- Practice counting 1-10 with the whole produce. Can they identify the color? Let them go on a hunt around the kitchen to find objects with the same color.
- Once the Brussel sprouts have been sliced into thin ringlets, allow your child to touch the. Have them describe the texture to you.
- Have your child measure out the oil using a tablespoon.
- Talk about where onions grow. Let them touch the peeled skins.
- Practice simple addition and subtraction with the whole Brussel sprouts.
- With adult supervision, have your kid chef help stir the Brussel sprouts as they cook over the stove.
- For more advance helpers and with adult supervision, they can practice slicing the Brussel sprouts with a mandolin.