Side Dish – Page 2 – Family Feast

You can turn Brussels sprouts into crispy, kid-approved bites with a few simple tricks: trim and halve, dry them well, toss with oil and seasoning, then roast or air-fry until browned and crunchy. Try Parmesan, honey-balsamic, maple-sriracha, or panko coatings for familiar flavors, or make fries, tenders, and a pull-apart casserole for easy dipping. Start with a reliable oven or air-fryer method, and you’ll see which version wins—keep reading to find the best. Oven-Roasted Garlic Parmesan Brussels Sprouts Crispy, garlicky oven-roasted Brussels sprouts with melty Parmesan — a kid-friendly veggie that’s actually fun to eat! Ingredients: 1 pound Brussels sprouts, trimmed and halved 2 tablespoons olive oil 2 cloves garlic, minced 1/4 cup grated Parmesan cheese 1/2 teaspoon kosher salt (adjust to taste) 1/4 teaspoon black pepper 1 teaspoon lemon juice (optional, brightens flavor) 1–2 tablespoons breadcrumbs (optional, for extra crunch) How to Make: Preheat the oven to 425°F (220°C). Toss the halved Brussels sprouts with olive oil, minced garlic, salt, and pepper in a bowl. Spread the sprouts cut-side down on a baking sheet in a single layer. Roast for 18–22 minutes, until edges are browned and centers are tender. Remove from oven and immediately sprinkle with Parmesan and breadcrumbs, if using. Drizzle with lemon juice and toss gently to coat. Taste and add more salt or pepper if needed. Serve warm — these cheesy, crunchy sprouts might just become everyone’s favorite side! Honey-Balsamic Glazed Crispy Brussels Sprouts Sweet, tangy, and irresistibly crisp — a kid-friendly honey-balsamic twist on roasted Brussels sprouts. Ingredients: 1 pound Brussels sprouts, trimmed and halved 2 tablespoons olive oil 1/2 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons honey 1 tablespoon balsamic vinegar 1 teaspoon soy sauce (optional, for a little savory depth) 1/4 teaspoon garlic powder (or 1 small garlic clove, minced) 1–2 tablespoons grated Parmesan or finely chopped toasted nuts for topping (optional) How to Make: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or foil for easy cleanup. Toss the halved Brussels sprouts with olive oil, salt, and pepper until evenly coated. Spread the sprouts cut-side down on the baking sheet in a single layer so they get crispy. Roast for 18–22 minutes, until the outside is golden brown and the centers are tender, shaking the pan once halfway through. While they roast, whisk together honey, balsamic vinegar, soy sauce (if using), and garlic powder in a small bowl. When the sprouts are done, transfer them to a serving bowl and immediately pour the honey-balsamic glaze over them. Toss gently to coat each sprout so the glaze sticks and becomes slightly glossy. Sprinkle with Parmesan or toasted nuts if you like, and serve warm. These glossy, slightly sweet sprouts are crunchy, kid-approved, and perfect with a smile on the side! Air-Fryer Lemon Pepper Brussels Sprouts Crispy, tangy little bites that make brussels sprouts a kid-friendly favorite. Ingredients: 1 lb (about 450 g) Brussels sprouts, trimmed and halved 1–2 tbsp olive oil 1 tsp lemon pepper seasoning 1/2 tsp kosher salt (adjust to taste) 1–2 tsp lemon zest (from 1 lemon) 1 tbsp fresh lemon juice Optional: 1–2 tbsp grated Parmesan or a light drizzle of honey for kids who like sweet-savory How to Make: Preheat your air fryer to 375°F (190°C) for a few minutes. Toss the halved Brussels sprouts with olive oil, lemon pepper, and salt until evenly coated. Place sprouts in the air fryer basket in a single layer (work in batches if needed). Cook for 10–12 minutes, shaking the basket or stirring halfway through, until edges are golden and crispy. Transfer sprouts to a bowl and immediately sprinkle with lemon zest and lemon juice; toss gently. If using, sprinkle Parmesan or a light drizzle of honey for a cheesy or sweet finish. Taste and adjust salt or lemon if needed, then serve warm. Crunchy, zesty, and totally snackable — perfect for little hands and big smiles! Maple-Sriracha Roasted Brussels Sprouts Maple-Sriracha Roasted Brussels Sprouts — sweet, spicy, and totally kid-approved. Ingredients: 1 pound Brussels sprouts, trimmed and halved 2 tablespoons olive oil 1 tablespoon pure maple syrup 1 teaspoon Sriracha (adjust to taste for kids) 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 tablespoon lemon juice or apple cider vinegar (optional, for brightness) 2 tablespoons toasted chopped almonds or crispy bacon bits (optional topping) How to Make: Preheat the oven to 425°F (220°C) and line a baking sheet with foil or parchment. Toss the halved Brussels sprouts with olive oil, salt, and pepper in a large bowl so they’re evenly coated. Spread the sprouts cut-side down on the prepared baking sheet in a single layer. Roast for 18–22 minutes, until outer leaves are browned and centers are tender, shaking the pan once halfway through. While they roast, mix maple syrup and Sriracha in a small bowl; taste and add a little less Sriracha if serving young kids. Remove sprouts from the oven and drizzle the maple-Sriracha sauce over them; toss gently to coat. Return to the oven for 2–3 minutes to set the glaze, then drizzle with lemon juice or vinegar if using. Sprinkle with toasted almonds or bacon bits for crunch, if you like. Serve warm and watch them disappear—sweet, slightly spicy, and totally delicious! Panko-Crusted Oven-Fried Brussels Sprouts Crunchy, kid-friendly panko-crusted Brussels sprouts that taste like fries! Ingredients: 1 lb Brussels sprouts, trimmed and halved 1 cup panko breadcrumbs 1/3 cup grated Parmesan cheese (optional) 1/2 tsp garlic powder 1/2 tsp paprika Salt and pepper, to taste 2 large eggs 2 tbsp milk 2 tbsp olive oil (plus a little more for drizzling) Cooking spray or extra oil for baking Optional dipping: ketchup, ranch, or honey mustard How to Make: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment and lightly grease or spray it. Toss the halved Brussels sprouts with 1–2 tbsp olive oil and a pinch of salt and pepper. In a shallow bowl mix panko, Parmesan (if using), garlic powder, paprika, and a little salt and pepper. In another bowl beat the eggs with the milk until smooth. Dip each sprout half first into the egg mixture, letting excess drip off, then press into the panko mixture to coat well. Place coated sprouts cut-side up on the prepared baking sheet. Drizzle a little oil over the tops or spray lightly. Bake 18–22 minutes until golden and crisp, flipping once halfway if you want even browning. Remove from oven, taste and add more salt if needed. Serve warm with your kid’s favorite dip. These crispy little bites are perfect for sneaky veggie wins at snack time—enjoy! Bacon-Wrapped Crispy Brussels Sprouts Bites Crispy little bacon-wrapped Brussels sprouts bites — salty, crunchy, and kid-approved. Ingredients: 1 lb (450 g) Brussels sprouts, trimmed and halved if large 8–10 slices bacon (thin or regular), cut in half crosswise 2 tbsp olive oil 1 tbsp maple syrup or honey (optional, for a touch of sweetness) 1/2 tsp garlic powder 1/4 tsp black pepper 1/4 tsp salt (optional — bacon is salty) Wooden toothpicks How to Make: Preheat the oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top if you have one. Toss Brussels sprouts with olive oil, garlic powder, pepper, and salt in a bowl until evenly coated. If using maple syrup or honey, drizzle it over the sprouts and toss gently to combine. Wrap each whole or halved sprout with a half-slice of bacon and secure with a toothpick. Arrange the wrapped sprouts on the rack or directly on the foil-lined sheet with seam-side down, leaving space between pieces. Bake for 20–25 minutes, turning once halfway through, until bacon is crispy and sprouts are tender. If you like extra crispness, broil 1–2 minutes at the end—watch closely so they don’t burn. Let cool a few minutes, remove toothpicks, and serve warm. These little bites are crunchy, savory, and perfect for picky eaters — enjoy! Crispy Brussels Sprouts With Cheddar and Breadcrumbs Crispy Brussels Sprouts With Cheddar and Breadcrumbs — a crunchy, cheesy way to win over picky eaters. Ingredients: 1 lb (about 450 g) Brussels sprouts, trimmed and halved 2 tbsp olive oil Salt and freshly ground black pepper, to taste 1/2 cup panko breadcrumbs (or regular breadcrumbs) 1/4 cup grated sharp cheddar cheese 1 tbsp melted butter (or more olive oil) 1/2 tsp garlic powder (optional) 1 tbsp grated Parmesan (optional, for extra flavor) 1 tsp lemon zest or a squeeze of lemon juice (optional, for brightness) How to Make: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. Toss the halved Brussels sprouts with olive oil, salt, and pepper so they’re evenly coated. Spread the sprouts cut-side down on the baking sheet in a single layer. Roast for 15–20 minutes until edges are golden and centers are tender, shaking the pan once halfway through. While sprouts roast, mix panko breadcrumbs, melted butter, garlic powder, and grated Parmesan in a small bowl. Remove the baking sheet, flip the sprouts, then sprinkle the breadcrumb mixture evenly over the cut sides. Return to the oven for 5–7 minutes until the breadcrumbs are golden and crispy. Take the pan out, sprinkle grated cheddar over the hot sprouts so it melts slightly; add lemon zest or a squeeze of lemon if using. Taste and adjust salt and pepper, then transfer to a serving plate. Serve these cheesy, crunchy sprouts hot — a sneaky, delicious veggie everyone will go back for seconds! Sweet Chili Crisp Brussels Sprouts Sweet, crunchy, and a little spicy — these Sweet Chili Crisp Brussels Sprouts are kid-approved and come together fast. Ingredients: 1 lb Brussels sprouts, trimmed and halved 2 tbsp olive oil Salt and pepper, to taste 2 tbsp sweet chili sauce (store-bought) 1 tbsp soy sauce (or tamari) 1 tsp rice vinegar (or apple cider vinegar) 1–2 tsp sweet chili crisp (adjust for spice preference) 1 tsp honey or maple syrup (optional, for extra sweetness) 1–2 tbsp toasted sesame seeds (optional) 2 tbsp chopped green onion (optional) How to Make: Preheat oven to 425°F (220°C). Line a baking sheet with foil or parchment. Toss halved Brussels sprouts with olive oil, salt, and pepper until evenly coated. Spread sprouts cut-side down on the baking sheet in a single layer. Roast for 18–22 minutes, until edges are browned and sprouts are tender. While sprouts roast, whisk together sweet chili sauce, soy sauce, rice vinegar, sweet chili crisp, and honey if using. Remove sprouts from oven and transfer to a large bowl. Pour the sauce over the hot sprouts and toss gently to coat. Sprinkle with toasted sesame seeds and chopped green onion if desired. Taste and adjust seasoning or sweetness if needed. Enjoy these sweet, crispy, slightly spicy sprouts — a tasty way to get kids excited about veggies! Sesame-Ginger Crispy Brussels Sprouts Crispy sesame-ginger Brussels sprouts that kids will actually ask for again. Ingredients: 1 lb Brussels sprouts, trimmed and halved 1 tbsp vegetable oil (or olive oil) Salt and pepper, to taste 1 tbsp sesame oil 1 tbsp low-sodium soy sauce (or tamari) 1 tsp honey or maple syrup 1 tsp grated fresh ginger (or 1/4 tsp ground) 1 garlic clove, minced (optional) 1–2 tsp toasted sesame seeds 1–2 tbsp thinly sliced green onions (scallions) for garnish Optional: a squeeze of lemon or a dash of rice vinegar for brightness How to Make: Preheat oven to 425°F (220°C). Toss halved Brussels sprouts with vegetable oil, salt, and pepper on a baking sheet. Roast for 18–22 minutes, flipping once, until edges are browned and crispy. While sprouts roast, mix sesame oil, soy sauce, honey, grated ginger, and garlic in a small bowl. Remove sprouts from oven and transfer to a large bowl. Pour the sesame-ginger sauce over hot sprouts and toss to coat evenly. Sprinkle with toasted sesame seeds and sliced green onions; add a squeeze of lemon or a splash of rice vinegar if you like. Taste and adjust seasoning, then serve immediately. Crispy, slightly sweet, and nutty—perfect small bites that make Brussels sprouts fun for kids! Brown Butter and Toasted Almond Brussels Sprouts Brown Butter and Toasted Almond Brussels Sprouts — nutty, caramelized, and irresistibly kid-friendly. Ingredients: 1 1/2 pounds Brussels sprouts, trimmed and halved 3 tablespoons unsalted butter 1/3 cup sliced almonds 1 tablespoon olive oil 1/2 teaspoon kosher salt (adjust to taste) 1/4 teaspoon black pepper 1 teaspoon honey or maple syrup (optional, for a touch of sweetness) 1 tablespoon lemon juice (optional, to brighten) How to Make: Preheat oven to 425°F (220°C). Line a baking sheet with foil or parchment. Toss halved Brussels sprouts with olive oil, salt, and pepper on the baking sheet in a single layer. Roast 18–22 minutes, shaking the pan once, until edges are browned and centers are tender. While sprouts roast, melt butter in a small skillet over medium heat. Cook butter 3–5 minutes, swirling often, until it foams and turns golden-brown with a nutty aroma. Watch closely so it doesn’t burn. Add sliced almonds to the brown butter and toast 1–2 minutes until lightly golden. Remove skillet from heat and stir in honey/maple syrup and lemon juice if using. Transfer roasted Brussels sprouts to a serving bowl, pour brown-butter almonds over them, and toss gently to coat. Taste and adjust seasoning if needed, then serve warm. Enjoy — these crunchy, sweet-savory sprouts might just become your kiddo’s new favorite veggie! BBQ Ranch Crispy Brussels Sprouts Tenders BBQ Ranch Crispy Brussels Sprouts Tenders — a kid-friendly, crunchy twist on sprouts with sweet BBQ and tangy ranch flavors. Ingredients: 1 lb Brussels sprouts, trimmed and halved lengthwise 1 cup panko breadcrumbs 1/4 cup grated Parmesan (optional) 1/2 teaspoon garlic powder 1/2 teaspoon smoked paprika Salt and pepper to taste 2 large eggs 2 tablespoons milk 1/2 cup BBQ sauce (mild or your child’s favorite) 3 tablespoons ranch dressing (plus extra for dipping) 2 tablespoons olive oil (or melted butter) for brushing or pan use How to Make: Preheat oven to 425°F (220°C) and line a baking sheet with parchment or lightly grease it. Mix panko, Parmesan, garlic powder, smoked paprika, salt, and pepper in a shallow bowl. Whisk eggs and milk in a separate bowl to make the egg wash. Dip each halved Brussels sprout first in the egg wash, then press into the panko mixture to coat well. Arrange coated sprouts on the baking sheet, cut side up, and lightly brush or spray with olive oil. Bake 15–18 minutes until golden and crispy, flipping once halfway through for even color. While they bake, mix BBQ sauce and ranch dressing in a small bowl to make the BBQ-ranch glaze. Remove sprouts from oven and gently toss or brush with the BBQ-ranch glaze until coated. Return to oven 2–3 minutes more to set the glaze, then let cool a minute. Serve warm with extra ranch for dipping and watch kids go for seconds! Enjoy crispy, saucy tenders that make veggies feel like a treat! Crispy Brussels Sprouts Fries With Honey Mustard Dip Crispy Brussels Sprouts Fries With Honey Mustard Dip — a fun, crunchy twist on veggies that kids love to dunk! Ingredients: 1 lb (about 450 g) Brussels sprouts, trimmed and halved lengthwise 2 tbsp olive oil 1/3 cup panko breadcrumbs (or crushed cornflakes for extra crunch) 1/4 cup grated Parmesan cheese (optional) 1/2 tsp garlic powder 1/2 tsp paprika Salt and pepper to taste Cooking spray or a little extra oil for the baking sheet Honey Mustard Dip: 3 tbsp mayonnaise or Greek yogurt 1 tbsp Dijon mustard 1 tbsp honey (adjust to taste) 1 tsp lemon juice or apple cider vinegar Pinch of salt How to Make: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper; lightly spray or brush with oil. Pat the halved sprouts dry so they crisp up better. Toss sprouts in olive oil, salt, pepper, garlic powder, and paprika until evenly coated. In a shallow bowl, mix panko and Parmesan (if using). Press the cut side of each sprout into the breadcrumb mix to coat — this creates the “fries” crust. Arrange sprouts cut-side-up on the prepared baking sheet in a single layer so they roast evenly. Bake 15–20 minutes until golden and crispy on top; if needed, broil 1–2 minutes to finish, watching closely. While sprouts bake, whisk together mayo (or yogurt), Dijon, honey, lemon juice, and a pinch of salt until smooth. Let the fries cool a minute, then serve warm with the honey mustard dip on the side. Crunch into these kid-friendly sprouts fries and enjoy every dunk! Cheesy Garlic Pull-Apart Brussels Sprouts Casserole Cheesy Garlic Pull-Apart Brussels Sprouts Casserole — a gooey, kid-friendly twist that turns tiny greens into a shareable, irresistible pull-apart bake. Ingredients: 1½ pounds Brussels sprouts, trimmed and halved 2 tablespoons olive oil 4 cloves garlic, minced 1 cup shredded mild cheddar cheese 1 cup shredded mozzarella cheese ½ cup cream cheese, softened ½ cup milk 1 tablespoon butter, melted 1 teaspoon salt ½ teaspoon black pepper ½ teaspoon dried oregano (optional) 1 cup shredded soft bread pieces or torn dinner rolls (for topping) 2 tablespoons grated Parmesan cheese (for topping) How to Make: Preheat oven to 400°F (200°C). Toss halved Brussels sprouts with olive oil, minced garlic, salt, and pepper. Spread sprouts cut-side down in a baking dish and roast 15–18 minutes until tender and lightly browned. While roasting, mix cream cheese, milk, melted butter, oregano, and half of each shredded cheese until smooth. Remove sprouts from oven and lower oven temp to 375°F (190°C). Pour the cheese mixture over the roasted sprouts, stirring gently to coat. Sprinkle remaining cheddar and mozzarella evenly over the top. Scatter shredded bread pieces and grated Parmesan across the casserole for a pull-apart topping. Bake 12–15 minutes more until cheese is bubbly and topping is golden. Let cool 5 minutes, then pull apart and serve warm. Grab a hunk and enjoy the cheesy, garlicky pull-apart fun—kids will love dipping and sharing! Kid-Friendly Crispy Maple BBQ Brussels Sprouts Kid-Friendly Crispy Maple BBQ Brussels Sprouts — sweet, sticky, and perfectly crispy for little hands. Ingredients: 1 lb Brussels sprouts, trimmed and halved 2 tbsp olive oil 1/2 tsp salt 1/4 tsp black pepper 2 tbsp maple syrup 2 tbsp barbecue sauce (mild, kid-friendly) 1 tsp soy sauce or tamari (optional, for depth) 1 tsp apple cider vinegar or lemon juice 1/4 tsp smoked paprika (optional, mild smokiness) 1–2 tbsp grated Parmesan or chopped toasted nuts (optional, for serving) How to Make: Preheat the oven to 425°F (220°C). Line a baking sheet with foil or parchment. Toss the halved Brussels sprouts with olive oil, salt, and pepper until evenly coated. Spread sprouts cut-side down on the baking sheet in a single layer. Roast for 18–22 minutes until edges are golden and crispy, shaking the pan halfway through. While sprouts roast, whisk together maple syrup, barbecue sauce, soy sauce (if using), vinegar, and smoked paprika in a small bowl. Remove sprouts from oven and transfer to a large bowl. Pour the maple-BBQ sauce over them. Toss gently to coat, then return to the baking sheet and roast 3–5 more minutes so the sauce gets sticky. Taste and adjust with a pinch more salt, a squeeze of lemon, or a little extra maple syrup if you like it sweeter. Sprinkle with Parmesan or toasted nuts if using, and serve warm. Give these sticky, crispy sprouts a try — they’re sneaky veggie magic for picky eaters! Conclusion Think the kids won’t eat Brussels sprouts? Try these crispy recipes and test that theory. Roast, air-fry, or bake with a pinch of salt, a splash of sweet or tangy sauce, and a crunchy coating. Serve with simple dips like honey mustard or ranch. Start with small portions and a favorite flavor—maple, BBQ, or garlic-parmesan. If one version fails, tweak the seasoning or texture and try another until they surprise you.