Changing Palates: Brussels Sprouts Are Not Your Enemy

There's no reason your palate shouldn't change. As you get older (old-ER, not OLD), you develop a taste for new things, whether it's due to new experiences or just time.

For example, as a child, I was a big fan of eating ham. I haven't eaten a baked ham (GAG) since I was about age 12, at which point I stopped eating pork products in general. Within the last two years or so, I've slowly started giving pork products a chance again and have found that some of them are pretty delicious (ham excluded). What changed wasn't my taste buds but new experiences. I learned I didn't hate pork products, I just hated the way they had always been prepared for me (sorry, mom). Once I began cooking and trying them new ways, I found out they were good and not nearly as gross as I once thought.

A second great example of this is brussels sprouts. I hated them as a kid, and I've found two friends who hated them but who recently discovered they like them. Sometimes it's just a matter of giving things another try. I found I hate boiled brussels sprouts, but I love oven-roasted brussels sprouts, and that is how I convinced my friend Ashlee that she likes them, too. Brussels sprouts are not your enemy (except for this). Just give them a chance. Here's my suggestion.

Balsamic Roasted Brussels Sprouts
with Crock Pot Beef Short Ribs

Balsamic Roasted Brussels Sprouts

Preheat oven to 375 F.

Wash brussels sprouts and trim stems. Cut each in half. If you don't cut them in half, they don't absorb the balsamic vinegar.

Toss in a bowl with olive oil, salt and pepper, and balsamic vinegar - enough to coat. I like a little more balsamic, a little less oil, but I love balsamic vinegar.

Bake in a pan for about 15-20 minutes. Stir/turn. Bake for another 15 minutes.

*Any time you can use fresh brussels sprouts over frozen, please do. Not only is fresh better, but when you thaw out frozen ones, they tend to be a little soggy and lose their texture, meaning the get a little mushy.

**If you don't like balsamic vinegar (GASP), then you can bake them without, and they'll still taste good. I'd suggest adding a little extra pepper. You can also grill them in foil pack.



If you have any other suggestions on cooking brussels sprouts, I'm definitely open to suggestions!