Kid-Approved Brussels Sprouts Mash: The Delicious Secret to Getting Picky Eaters to Love Veggies
My children are not fond of Brussels sprouts. Not at all. They find them gross. Very, very gross. But they do love this recipe for Brussels sprouts mash with bacon and apple.
Ah, the eternal struggle: getting children to eat their vegetables. If you’re a parent, you know the scene well – a plate full of healthy greens, met with wrinkled noses, averted gazes, and a resounding “Eww, gross!” Brussels sprouts, in particular, often rank high on the list of most-dreaded vegetables. Their distinct, sometimes bitter, flavor can be a major turn-off for sensitive palates.
My own children were no exception. For years, the mention of Brussels sprouts would send them into a mild panic, as if I’d suggested serving them a plate of actual slime. Yet, as a parent, I’m committed to nurturing adventurous eaters and exposing them to a wide variety of foods. The goal isn’t just to make them eat, but to make them eat with happy faces, genuinely enjoying their meals. This philosophy led me on a culinary quest to transform the notorious Brussels sprout into something truly irresistible.
The solution, I discovered, lies in adaptation and a touch of culinary creativity. By subtly integrating less-favored vegetables into beloved dishes, we can gradually acclimate children to new flavors and textures. This approach helps them develop a taste for these foods without feeling overwhelmed or stressed by their presence. And it works! While my kids might still declare, “We don’t eat Brussels sprouts, hey mom!”, they happily devour this Brussels sprouts mash with bacon and apple. It’s a delightful deception, a culinary magic trick that makes healthy eating enjoyable for the whole family.
Today, I’m thrilled to share this game-changing recipe with you. It’s more than just a dish; it’s a strategy for winning the veggie battle, one delicious bite at a time. Get ready to turn those frowns upside down with this incredible Brussels sprouts mash with bacon and apple.
Before we dive into the recipe, let’s talk about why this dish is such a hit. The secret lies in balancing the distinct flavor of Brussels sprouts with complementary ingredients. Crispy, savory bacon adds a depth of umami and a satisfying crunch that appeals to almost everyone. Sweet, caramelized apple slices provide a beautiful contrast, cutting through any potential bitterness from the sprouts and adding a delightful fruity note. Finally, mashing the cooked Brussels sprouts with creamy potatoes transforms their texture from firm and potentially off-putting to smooth, comforting, and familiar. This combination creates a harmonious flavor profile and an inviting texture that makes this mash truly irresistible, even for the most discerning palates.
Why This Brussels Sprouts Mash Is a Family Favorite
This recipe isn’t just another way to cook Brussels sprouts; it’s a carefully crafted dish designed to delight. Here’s why it consistently earns rave reviews, even from kids:
- Perfect Flavor Harmony: The inherent slight bitterness of Brussels sprouts is perfectly offset by the sweetness of caramelized apples and the salty, smoky richness of bacon. This creates a complex yet balanced flavor that is incredibly satisfying.
- Irresistible Texture: Mashing the sprouts with floury potatoes transforms them into a creamy, comforting dish. The addition of crispy bacon bits and toasted walnuts provides a fantastic textural contrast, making every spoonful an adventure.
- Nutrient-Packed Goodness: Brussels sprouts are a nutritional powerhouse, rich in vitamins K and C, fiber, and antioxidants. This recipe allows you to sneak in these vital nutrients in a way that’s genuinely enjoyable for everyone.
- Kid-Friendly Disguise: The mashing technique, combined with the strong flavors of bacon and apple, makes the Brussels sprouts less visually and texturally prominent. Kids often don’t even realize they’re eating their least favorite veggie!
- Comfort Food Appeal: Mashes are inherently comforting, especially on a chilly evening. This dish delivers that cozy, hearty feeling while being packed with fresh, wholesome ingredients.
Ingredients Spotlight: Tips for Best Results
The quality of your ingredients significantly impacts the final taste of this mash. Here are some tips for choosing and preparing them:
- Potatoes: Use floury potatoes (like Russet, Maris Piper, or Bintje) for the creamiest mash. Waxy potatoes tend to yield a gummier texture when mashed.
- Brussels Sprouts: Look for firm, bright green sprouts. Smaller sprouts tend to be sweeter and less bitter. Make sure to trim the ends and remove any loose or yellowed outer leaves.
- Bacon: Choose good quality bacon strips or lardons. The crispier you cook them, the better the textural contrast in the mash. Don’t discard the bacon fat – it’s crucial for caramelizing the apples!
- Apples: Firmer, slightly tart apples like Granny Smith or Honeycrisp work wonderfully here. Their tartness balances the richness of the bacon and the sweetness of the brown sugar.
- Walnuts: Fresh walnuts provide the best flavor and crunch. Toasting them briefly in a dry pan before adding them to the mash really brings out their nutty aroma.
- Cream & Butter: Full-fat cream and good quality butter will yield the richest, most luxurious mash. Don’t skimp on these!
Cooking Tips & Tricks for the Perfect Mash
Achieving a truly outstanding Brussels sprouts mash is all about technique. Follow these tips for success:
- Don’t Overcook the Sprouts: While they’re being mashed, you still want them cooked but not mushy. Cook them along with the potatoes until both are tender. Overcooked sprouts can develop a stronger, sulfurous flavor.
- Achieve Crispy Bacon: Cook the bacon slowly over medium heat until it’s perfectly crisp. This renders out the fat effectively and ensures a delightful crunch in the final dish. Drain it well on paper towels to keep it from becoming greasy.
- Caramelize Apples with Care: The bacon fat provides a wonderful base for caramelizing the apples. Sprinkle them with brown sugar and cook them just until they’re tender and slightly golden, about a minute per side. You don’t want them to turn into applesauce.
- Mash Thoughtfully: Use a potato masher for a rustic texture or a potato ricer for an extra smooth mash. Don’t overmix, as this can make the mash gummy. Gently incorporate the warmed cream and butter until just combined and creamy.
- Toast the Walnuts: This simple step adds a tremendous amount of flavor. Keep an eye on them; nuts can go from perfectly toasted to burnt very quickly.
- Season to Taste: Always taste your mash before serving and adjust the salt and pepper as needed. The bacon provides saltiness, so be mindful when adding extra.
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- Belgian endive casserole (that even my kids love)
- Arugula stew with grilled salmon
- Quiche with cauliflower, broccoli and cervelate
- Andijviestamppot (Dutch Endive Stew)
Serving Suggestions & Variations
This Brussels sprouts mash is incredibly versatile and makes a fantastic side dish, but it can also be the star of your meal:
- Classic Pairing: Serve it alongside roast chicken, pork chops, or sausages for a hearty and satisfying dinner.
- Vegetarian Twist: Omit the bacon. Instead, you can add smoked paprika to the potatoes for a smoky flavor, or incorporate roasted mushrooms for an earthy umami boost. A sprinkle of nutritional yeast can also add a cheesy, savory depth.
- Cheesy Goodness: Stir in some grated sharp cheddar or Parmesan cheese into the mash for an extra layer of flavor.
- Herbaceous Additions: Fresh thyme or sage, finely chopped and mixed into the mash, would complement the flavors beautifully.
- Different Nuts: If walnuts aren’t your preference, toasted pecans or hazelnuts could also work well, offering a slightly different nutty profile.
- Spice It Up: A pinch of nutmeg or a dash of garlic powder in the mash can elevate the flavors even further.
Storage and Reheating
Leftovers of this Brussels sprouts mash are just as delicious, if not more so! Store any extra mash in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can gently warm it in a saucepan over low heat, adding a splash of milk or cream to restore its creamy consistency. Alternatively, microwave individual portions until heated through. The bacon might lose some of its crispiness, but the flavors will still be wonderfully blended.
Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card below! Your feedback helps other home cooks and me enormously.
Need more inspiration for family-friendly meals?
- You can find video recipes and cooking demonstrations on my YouTube channel. I often share tips and tricks for getting kids excited about new flavors!
- And don’t forget to save this recipe and many others on Pinterest, so you can easily find them again next time you’re planning your family meals!
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Ingredients
- 1 kilogram potatoes, floury (e.g., Russet, Maris Piper)
- 500 grams Brussels sprouts
- salt and pepper, to taste
- 2 apples, firm and slightly tart (e.g., Granny Smith, Honeycrisp)
- 3 teaspoons dark brown sugar
- 50 grams walnuts, roughly chopped
- 2 tablespoons butter
- 100 ml heavy cream
- 250 grams streaky bacon, sliced or cubed
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
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Fill a large pan with approximately 2 inches (3 cm) of water and add a teaspoon of salt.
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Peel the potatoes, wash them thoroughly, cut them into quarters, and place them in the pan.
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Clean the Brussels sprouts by cutting off the bottom and removing any loose or discolored outer skins. If any sprouts are particularly large, cut them in half to ensure even cooking.
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Wash the prepared Brussels sprouts and carefully layer them on top of the potatoes in the pan.
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Bring the water to a boil, then reduce heat to a simmer, cover, and cook for about 20 minutes, or until the potatoes are tender and can be easily pierced with a fork. The sprouts should also be tender but not mushy.
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Meanwhile, in a separate frying pan, fry the bacon over medium heat until it is deliciously crispy and all the fat has rendered.
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Remove the crispy bacon from the pan and drain it on a paper kitchen towel to remove excess fat. Leave the rendered bacon fat in the frying pan.
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Peel the apples and use a corer to remove the core from each apple.
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Cut each apple horizontally into 8 even slices.
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Sprinkle the apple slices with brown sugar and carefully place them in the reserved bacon fat in the frying pan. Cook them lightly on both sides until slightly caramelized and tender-crisp, about 1 minute per side.
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Remove the caramelized apple slices from the pan and set them aside to rest.
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Chop the walnuts roughly.
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In a clean, dry frying pan, lightly toast the chopped walnuts over medium heat until they become fragrant and lightly golden. As soon as you smell their nutty aroma, remove them from the heat to prevent burning.
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Once cooked, thoroughly drain the potatoes and Brussels sprouts. Return them to the warm pan and mash them together using a potato masher until your desired consistency is reached.
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In a small saucepan, gently heat the cream with the butter until the butter is melted and the mixture is warm (do not boil). Pour this mixture into the mashed potatoes and sprouts, then mix until well combined and creamy. Season with salt and pepper to taste.
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Gently fold the toasted walnuts and the crispy bacon bits through the mash. Reserve a few pieces for garnish if desired.
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Ladle generous portions of the hot Brussels sprouts mash onto individual plates. Arrange the caramelized apple rings on top or alongside the mash and serve immediately. Enjoy!
Nutrition
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