When I was a little girl I absolutely hated when my mom would make brussels sprouts. I would have happily traded my brussels sprouts for broccoli and I believe that's saying a lot for a child. I remember my mom eventually stopped cooking them despite my dad's liking of them because mine and my sisters hatred out numbered him 2 to 1.About two months ago I went home to visit and have dinner with my parents. When I sat down at the table I did my usual scan of the spread and notice these little balls of green disgust had made their way back on the menu. I almost protested the side dish until realizing that I hadn't actually tried them in over 10 years. So, I thought to myself, should I stick to my guns or get over myself, try them again in hopes that maybe something has changed over the last ten years, and maybe find out that I can actually stand them? After all, they are one of the latest featured vegetables on blogs and social media sites alike for their great cancer protecting nutrients. Much to my inner 10 year old's disgust I decided to try them... Voila! A changed woman. My mom baked them in the oven with olive oil and seasoning and to my surprise I liked them, so much so that I decided to start making them for myself weekly. I started off sautéing them with grape seed oil, garlic powder, salt, paprika, and topping them with some lemon pepper. I loved it! I've prepared them this way quite a few times since having them at my parents. About a week ago I decided to switch it up. I was in the mood for some spaghetti so I experimented by adding sauteed spinach, brussels sprouts, and cherry tomatoes to the sauce. It turned out wonderful, exactly what my taste buds were craving. The brussels sprouts life lesson to never completely write something off. Just because you didn't like it as a kid, or even a few years ago, doesn't mean you can't have a change of heart. My change of heart was a delicious one!
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