Brussels sprouts are not a vegetable that I would expect children to like, but in my experience it’s actually been mostly well received. Children are sure unpredictable. I am not sure why Brussels sprouts have such a dismal reputation. I think they are pretty cute and mighty tasty. Choose Brussels sprouts that are either still attached to the stem or that look pretty fresh at the spot where they were cut from the stem.

I adapted this recipe from one found in one of my all time favorite cookbooks, The Modern Vegetarian Kitchen by Peter Berley. I don’t use a lot of cookbooks, but this one is falling apart after about eight years of use.

In this recipe, I have sliced the Brussels sprouts top to bottom, 3-4 slices per sprout depending on size. Another way I like to cut them is top to bottom into 4 wedges.

Quick Brussels Sprouts with Fennel

2 tsp olive oil
1 tsp fennel seed
1# Brussels sprouts, rinsed and sliced, about 6 cups
apple cider vinegar, unpasteurized and unfiltered

1.  Heat a medium size skillet on low medium heat until warm. Add the oil. Add the rest of the fennel seed when one of the seeds sizzles gently when dropped in the oil. Let cook for about 30 seconds.

2.  Add the Brussels sprouts and stir continuously for a minute or two. Add a few tablespoons of water and cover. Let cook until the Brussels sprouts are tender, but still bright in color. This takes about 4 minutes. You can pierce them with a fork or taste one to make sure they are ready.

3.  Remove from heat immediately. I like to transfer them to another bowl to keep them from cooking further. Add apple cider vinegar to taste. If you add the vinegar right away it sometimes helps the Brussels sprouts maintain their bright green color.