You Too Can Eat Brussels Sprouts

I've always turned up my nose at Brussels sprouts. Slimy little putrid things I thought they were, unfortunately so as they're such a superfood. I held this notion most of my life, even trying to cook them once myself and still finding them repulsive. Then I was served roasted sprouts at a friend's house. I didn't want to be rude so I took a helping, took a bite, and found that they were actually quite tasty. I ate my whole serving, quite pleased with this discovery. But I still wouldn't have thought to make them myself.

Soon after I was at  Kitchen-at-Camont in France, where we were eating straight from the local markets, whatever was in season. Brussels sprouts were among the winter bounty but I halfway hoped we wouldn't get to them, what with all the other food we brought home from the market. The house rule at Camont is you can have three things you won't eat. I called bell peppers which are vile in all their forms to me, and mushrooms, to which I have a bizarre on and off again allergy. I was too proud to admit a third, wanting to be open to all foods, so when the sprouts came up on the menu, I smiled and took a serving.

It was a simple dish -- just the little sprouts (they tend to be smaller in Europe) and sliced apples, sauteed in a hot pan. I gobbled them like candy, with a helping of duck-fat roasted potatoes on the side and a poached egg on top. It couldn't have been further from my notions of a French country dinner, but it was immensely soul-satisfying. I noted the Brussels sprouts as a dish to try soon upon returning home.

And indeed I didn't wait. I emailed my husband before flying home this weekend, and asked him to put the sprouts on his market list. As part of our Valentine's dinner Sunday night we prepared them just like I'd had them in France. They were a little bigger so we sliced them in half, added some sliced apples and cooked on medium-high heat in some butter until they turned beautifully brown and caramely. Before serving we tossed a bit of fig vinegar (balsamic would be good too). Just like I remembered, they were delicious.

So if you've thought you didn't like Brussels sprouts (or even if you already do), try them like this. I think you'll join me as a fan.