Rumor has it, Brussels sprouts are the new Kale. So basically, that means they won’t taste great, but their nutritional magic is so amazing everyone will ignore their distinct lack of decent flavor. With that in mind, my expectations for Brussels sprouts were low.
However, I made myself try them, because I am trying new things in 2015, and I generally trust Muriel. First, I made Brussels sprouts chips, which didn’t turn out crispy for me, but did taste fine. I will definitely be trying the recipe again sometime. Secondly, I simply sautéed several with some butter and garlic, and they were good. So, I am happy to say, I was wrong. Brussels Sprouts are now a-okay in my book.
I have always viewed sweet potatoes as those creepy-smelling-bright-orange-mush-balls I had to eat if I wanted to eat toasted marshmallow goodness at Thanksgiving dinner. No thank you. Even as a child I couldn’t be so easily deceived. No marshmallows were worth putting that icky-orange-ness in my mouth.
Anyway, Muriel told me to give them a try roasted with other veggies–as opposed to “Thanksgiving style”. So, I left my picky-eating-comfort-zone and tried the illusive sweet potato. It was okay. I’m glad I tried it.