• 40 minutes
  • Gluten Free

Brussels sprouts are a festive classic and a great veggie choice for weaning babies. Our Brussels sprout salad introduces additional exciting flavours to the plate to inspire your little one’s taste buds.


  • 200g Brussels sprouts
  • 1/2 Butternut squash
  • 1 Apple 
  • 20g Parmesan cheese
  • Lemon juice
  • Olive oil
  • Optional: Fried bacon chunks (for 12 months+) 


  • 1 Cut the Brussels sprouts into quarters. Chop the butternut squash into small chunks (about 1-inch). Peel and dice the apple. Toss all in a baking tray with olive oil and roast until soft - around 30-40 minutes. 
  • 2 Allow the softened fruit and veg to cool a little and pop into a bowl. Add a squeeze of lemon juice, sprinkle over some grated Parmesan cheese and give it a quick stir to combine. 
  • 3 For babies 12 months and over, you can add in a few little pieces of cut up bacon for extra flavour and texture!

When Can Babies Eat Brussels Sprouts?

Babies can eat Brussels sprouts when they are ready to start solids - usually around 6 months old. At the start of weaning, steam the sprouts until soft and then cut into quarters for your little one. They will be soft enough to be mushed by gums, and the quartered size will reduce the risk of choking.

While it might seem odd to offer such a divisive veggie as one of the first foods for your tiny taster, there is good reason! Nutritionists believe that introducing babies to bitter flavours early on in their weaning journey sets them up for a lifelong love of veggies! 

As your little one continues to explore new foods, you can try out roasting or frying your sprouts for new textures. 

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