Learn the easiest way to transform fresh Brussels sprouts into Brussels Sprouts Baby Food to serve as a puree or a baby-led weaning finger food.

Brussels Sprouts Baby Food

One of the best parts about feeding a baby is getting to share food and meals with them, which is why I love this easy method for Brussels sprouts for baby. You can cook this baby food as you would for yourself, then serve them in one of two ways according to the method you’re using to feed your baby.

This simple vegetable recipe is easy and can be varied in many ways to adjust the flavor as you like it. It is a great way to offer a less common flavor and can be easily stored for future weeks in the freezer.

Ingredients You Need

Here’s a look at the ingredients you need to make Brussels sprouts for a baby.

• Brussels sprouts: I prefer to start with fresh Brussels sprouts from the supermarket or farmer’s market. For the best flavor, buy them from a local farmer after the first frost, as they will have natural sweetness.
• Olive oil: We cook the vegetable in olive oil until soft, which helps it to not stick and also adds healthy fats, which babies need.
• No-salt-added broth (chicken or vegetable): This adds flavor and helps cook the Brussels sprouts so they’re tender and not too browned. (Which could make them bitter.)
• Basil leaves, parsley, spinach, or fresh lemon (optional): You can add these optional flavors to enhance the recipe as you like.

Step-by-Step Instructions

Here’s a look at how to make this baby food puree so you know what to expect. Scroll down to the end of the post for the full amounts and timing.

1. Cut the ends off the Brussels sprouts and slice each into 4 vertical wedges.
2. Add the olive oil to a skillet. When warm, add the Brussels sprouts. Cover and cook.
3. Let cool slightly. Serve one piece at a time to your child if doing baby-led weaning.
4. To make a puree, transfer to a blender with the broth and optional flavorings. Blend smooth and serve.

Brussels Sprouts for Baby-Led Weaning

You can offer a cooked, soft piece of Brussels sprout to baby if doing the baby-led weaning style of feeding. The pieces should be roughly about half the length of your finger. If the whole Brussels sprouts are small, consider just halving them (rather than quartering them) to ensure pieces are large enough for baby to hold with their hands.

Brussels Sprouts Puree

Blending cooked Brussels sprouts with broth is an easy way to make a puree. You can also stir it together with the following purees to make a baby food combination with additional flavor:  Bean Puree, Avocado Puree, Pea Puree, or Spinach Puree.

How to Store

Store the puree in airtight containers in the fridge for up to 5 days. Or freeze in an ice cube tray overnight, transfer to a freezer bag, remove as much air as you can, and freeze for up to 6 months.

Thaw 1-2 cubes overnight in the fridge in a container or at room temperature for about an hour.

Best Tips for Success

• Add a few basil, spinach, or parsley leaves to enhance the green color.
• Add minced garlic or onion to the pan when cooking the Brussels sprouts for more flavor.
• Mix with Bean Puree, Avocado Puree, Pea Puree, or Spinach Puree as desired to make a baby food combination.
• Use as a sauce for pasta with a sprinkle of Parmesan cheese on top. I like 8 ounces cooked pasta, 1/4-⅓ cup of the puree, 1 tablespoon each fresh lemon juice and zest, and about ¼ cup Parmesan cheese.
• Find the full info on How to Store Baby Food to make sure you use what you make.

I’d love to hear your feedback on this post, so please rate and comment below!

• Cut the ends off the Brussels sprouts and discard. Slice into 4 vertical wedges.

• Add the olive oil to a medium skillet over medium-low heat. When warm, add the Brussels sprouts. Toss to coat with the oil. Cover and cook for 10-12 minutes, turning once or twice, or until very soft when poked with a fork.

• Let cool slightly. Serve one piece at a time to your child if doing baby-led weaning.

• To make a puree, transfer to a blender with the broth and optional flavorings. Blend smooth and serve.

• Store the puree in airtight containers in the fridge for up to 5 days. Or freeze in an ice cube tray overnight, transfer to a freezer bag, remove as much air as you can, and freeze for up to 6 months. Thaw 1-2 cubes overnight in the fridge in a container or at room temperature for about an hour.
• Add a few basil, spinach, or parsley leaves to enhance the green color.
• Add minced garlic or onion to the pan when cooking the Brussels sprouts for more flavor.
• Mix with Bean Puree, Avocado Puree, Pea Puree, or Spinach Puree as desired to make a baby food combination.
• Use as a sauce for pasta with a sprinkle of Parmesan cheese on top. I like 8 ounces cooked pasta, 1/4-⅓ cup of the puree, 1 tablespoon each fresh lemon juice and zest, and about ¼ cup Parmesan cheese.

Serving: 0.25cup, Calories: 50kcal, Carbohydrates: 4g, Protein: 2g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 3g, Sodium: 11mg, Potassium: 174mg, Fiber: 2g, Sugar: 1g, Vitamin A: 385IU, Vitamin C: 38mg, Calcium: 20mg, Iron: 1mg