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Love feeding baby fresh, local, seasonal veggies, but it’s the dead of winter? I get it! This Brussels sprouts recipe can be something new and exciting for baby to try this time of year, and all will adore these tiny tasty cabbages with a tinge of sweetness from a toss in balsamic vinegar.

cooked food on black ceramic plate

I know! I also did not think my baby would try Brussels sprouts. Much less love them and not think twice about chomping down on a whole plate of them. After all, these sweet little veggies have been demonized by literally everyone and all we heard growing up is how gross they were. Pretty sure there were entire TV shows dedicated to what torture it was for children when they were on the plate. Poor things.

It was lies! All lies. As adults we have finally figured out these sprouts are actually DELICIOUS and it’s time we let our children in on the fun! Turns out if you boil anything to smithereens, it will be gross. And if you openly hate something but tell your child to eat it, they will not. Even babies, maybe especially babies, pick up on what you are eating and what you are not eating. What you are enjoying and not enjoying.

We’ve all seen how babies are constantly looking to us for cues for what to do and how to act, and eating new foods is no exception! Especially this sweet spot that baby Russell is in – before 18 months, there is extremely little – if anything – they will not try. For better or for worse! So let’s take advantage of that and make these healthy foods normal for them, and something they will love to eat forever.

green vegetable on brown wooden table

There are a few keys to this recipe that make it perfect for babies:

  1. Using Local (if possible!). The fresher the ingredients, the more delicious the end result is! Was anyone else’s mind literally blown when they saw their first Brussels sprouts stalk? Getting Brussels sprouts right on the stalk from a local farmer is so fun and makes them that much more delicious. I mean I’m amazed by this, think what a little baby’s brain is doing! If local isn’t possible, just find the freshest bunch in the store. They’ll look bright green and shouldn’t have any yellow tinge to them.
  2. Steam. Bunching the sprouts in the pan allows them to steam, not just roast, so they are a little softer. Softness makes it safer for baby, but I would still (always) take a look at your Solid Starts app to see what the best size for your baby’s age is.
  3. Balsamic Vinegar. The toss in vinegar brings out some natural sweetness babies will love.
  4. No Fear! Be confident in letting baby try new foods like these sprouts. They will pick up on your confidence and how much you love them (or just pretend to! Do it for them!), and this will make all the difference. Let’s normalize green foods for baby.

So give it a shot! Babies will love what we love, and will eat what we eat. Brussels sprouts and wintry veggies are no exception. Enjoy!

cooked brussells sprouts on black ceramic plate

Balsamic Brussels Sprouts for Baby

No one is too young to enjoy Brussels Sprouts – wintry, nutritious, tasty treats! Roasted in the oven with a touch of balsamic vinegar, the whole family will love these tiny cabbages with a touch of sweetness.
Prep Time 5 minutes
Cook Time 20 minutes


  • 1 Pound Brussels Sprouts
  • 1 T Olive Oil
  • 1 Sprinkle Sea Salt (optional)
  • 1 Sprinkle Black Pepper
  • 1 T Balsamic Vinegar


  • Preheat oven to 400℉
  • Prepare each Brussels sprout by chopping off the bottom and cutting in half lengthwise. If they are large, cut again (into fourths) so they are about the width of 2 pinky fingers.
  • Place sprouts on your cookie sheet.
  • Toss with olive oil, salt (optional), and pepper, and place so they are cozy and touching to allow some steaming action in the oven.
  • Bake for 17 minutes, tossing once halfway through.
  • Remove from the oven, toss in balsamic vinegar, and return to the oven for 5 more minutes.
  • Cool and serve!

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