A couple of weeks ago, my menu plan included a pasta dish with Brussels sprouts and pine nuts. It was really, really good. It had been some time since I’d had Brussels sprouts and I resolved to get more of them in my diet.

Brussels sprouts for some are an acquired taste

I didn’t used to like Brussels sprouts. I didn’t used to like many vegetables. I have to say that it wasn’t until I was in my late teens and early twenties that I realized what some vegetables were supposed to taste like. My experience with many veggies had been more like a rainy day: gray and mushy. I know I’m not the only one who has less than fond memories of overcooked veggies from childhood.

My husband and I spent the Christmas before we were married with my family, and for Christmas dinner our contribution to the meal was Brussels sprouts roasted with slivered almonds. Even at that moment I didn’t think I liked Brussels sprouts very much but my beloved had fond memories and a recipe so I acquiesced. Ah, love. I was pleasantly surprised by them. They were still a little crunchy and quite green – so different from what I had had before! (And I definitely couldn’t refuse our own dish after clogging my father’s garbage disposal with the trimmings. Oops.)

Brussels sprouts done right are down right yummy

I learned that probably the reason I hadn’t liked Brussels sprouts before was because of the overcooking issues. If over done, Brussels sprouts can smell kind of awful. And yes, they can be a little time consuming to prepare. But if done right, they are yummy.

Brussels sprouts are one of the cruciferous vegetables and are related to broccoli, cauliflower, and kale, among others. All vegetables we have regularly. They are nutritious and filling, and may have anti-cancer properties. Sounds good to me! I admit I can’t quite get Brussels sprouts into the kids, but I hope to one day. But if they don’t like them, it will be because they truly don’t like them and not because I prepared and cooked them poorly.

Some tasty Brussels sprouts recipes for you

Balsamic-glazed Brussels sprouts

Fettuccine with Brussels sprouts and pine nuts

Roasted Brussels Sprouts with Slivered Almonds

1 1/2 lbs Brussels sprouts, stems and outer leaves trimmed, cut in half lengthwise
3 to 4 tbsp olive oil
Kosher salt
Black pepper
Generous handful of slivered almonds

Preheat oven to 400 degrees Farenheit.

Toss the Brussels sprouts with the olive oil and salt and pepper to taste. Place in a shallow roasting pan, and roast uncovered until the edges are lightly browned but the sprouts are still tender, about 25 minutes or so. Toss them around in the pan a couple of times during roasting to ensure they roast evenly.

Meanwhile, in a small frying pan, toast the almonds over medium-low heat until they are lightly browned.

When the sprouts are done, toss them with the toasted slivered almonds. Toss in a little more salt and pepper if needed. Serve.