People seem to either love or hate Brussels sprouts, and often with strong conviction. Having not had the pleasure of eating these tiny cabbage-like vegetables growing up, my opinion of them in general was not positive because of the reports I would get from my friends that Brussels sprouts were disgusting.
The first time I ate a few Brussels sprouts was when my sister-in-law prepared them as part of a Thanksgiving meal. Although I had always been an adventurous eater, it was clear that too many nay-sayers jilted my opinion of them. I mentally prepared myself for eating them purely out of courtesy to the host; however, when I took my first bite I was pleasantly surprised by the flavor and texture of these leafy green vegetables. As fate would have it, they ended up becoming one of my favorite vegetables to cook and eat during the autumn months.
If there is a lesson to be learned in all of this, it is that our food preferences can be projected onto our children, for better or for worst. My daughters have changed a few of their opinions about certain foods they swear they would never eat again after discovering their friends enjoyed eating them. Funny how that works, isn’t it?
Today’s recipe is for Roasted Brussel Sprouts with Bacon and Maple Vinaigrette. If you were like me and have always been put off by this vegetable, give this recipe a try – it may convert you into a fan. This dish also makes an excellent side dish for your holiday meals.