Brussel Sprouts Recipe using Shedd’s Spread Country Crock #VeggieWorld

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This post is sponsored by Country Crock. I was selected for this opportunity as a member of Clever Girls Collective, and the content and opinions expressed here are all my own.

 

In my household, there are certain veggies that everyone loves – like broccoli, corn and carrots – and then there are the veggies that I have to bribe Angeline (and sometimes the hubby too) to eat.

Sometimes bribery doesn’t even work.

So, over the years, I’ve learned to do what smart parents everywhere do…I find ways to make the unpopular veggies irresistible.

Take brussel sprouts, for instance. Growing up, I had never eaten brussel sprouts – at least not fresh ones. Neither my husband nor I were fans of brussel sprouts when we got married and never, ever cooked them. After attending a dinner party where the hostess served carmelized brussel sprouts, we realized the errors of our brussel sprout-hating ways.

As it turns out, IT’S ALL ABOUT HOW YOU COOK THEM.

Boiled? Yuck. Steamed? Double – no, TRIPLE – yuck!

But baked? Broiled?

Simply divine.  

Sometimes you just have to figure out how to cook something so that it’s completely and utterly delicious!

I recently downloaded the Clare Crespo Cookbook, which is full of silly, whimsical, step-by-step recipes that are so simple to make that you can’t help but try at least a few of them! Each recipe features Country Crock in some way, whether it’s cooked in it or it’s just used as a flavor accompanyment. I have been a big fan of Country Crock Spread and Butter since childhood, so it’s really no surprise to me that every recipe in the Clare Crespo Cookbook features it!

The thing about Country Crock is that it tastes delicious, and even though the flavor isn’t super strong, it’s enough to make all of your veggies taste great to your kids. Once upon a time, Angeline hated peas – that all changed when we put a pat of Country Crock on top with a little salt and pepper! 8 out of 10 kids think veggies with Country Crock are delicious – and she is one of the 8!

You can find a ton of recipes using Country Crock on their website, as well as a free recipe booklet and more information about Shedd’s Spread products and where to buy them (usually at your local grocery store or mass market retailers like Target and Walmart).

While perusing through the Clare Crespo Cookbook, I came across a really cute way to serve brussel sprouts!

Did you know that Country Crock Spread has 70% less saturated fat and 30% fewer calories than butter? How’s that for getting your kids to eat their veggies in a healthier way?

I decided to try this fun and new way to make brussel sprouts with our dinner and they came out fantastic!

Ingredients

  • 1 lb brussel sprouts
  • 2 tbsp Country Crock Spread, melted
  • 1/8 tsp salt
  • 1/8 tsp black pepper
Directions
Preheat oven to 400°.
Cut off the brown ends of the Brussels sprouts and pull off any yellow leaves. Put them on a rimmed baking sheet and drizzle with Country Crock® Spread. Sprinkle with salt and pepper. Toss to coat.
Roast for 20-25 minutes, stirring occasionally, until crisp on the outside and tender on the inside. Remove from oven, let cool slightly for easier handling. Connect a few together using toothpicks or skewers to resemble molecular models.
Angeline ate these up! They were so good! I loved the way the Country Crock Spread enhanced the flavor but didn’t make them mushy or greasy. While it was fun to make them little molecules, I think next time, we will just use the Country Crock Spread and seasonings to bake them and serve them like that, because they tasted so good!
You can find a ton of recipe ideas on Country Crock’s Facebook page, and keep up-to-date on special promotions by following the Country Crock Twitter page!

 

Are you looking for quick and simple tips and recipes to make serving veggies more fun? Download the free Clare Crespo Cookbook here for fun and whimsical recipes your family is sure to love!

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