New thing #19: Little tiny cabbages

For most of my life, I've hated cabbage. Raw, boiled, pickled or stuffed - blech. And that also goes for their nasty little cousins, Brussels sprouts.


Alright, to be honest, I had never actually tasted one of those. I can't remember if my mother didn't cook them, or if she just let me off the hook when they were served (6th child burnout). Either way, I couldn't understand why anyone would want to eat a food that smells like feet. Even if it's packed with fiber, vitamins and minerals.


Now that I'm committed to a healthy lifestyle, I'm trying to have an open mind along with my open mouth. I've learned to like plain Greek yogurt, blueberries, chick peas and kale. I've actually become a connoisseur of coleslaw, although I still hate cooked or pickled cabbage. Then one day The Girl, an adventurous taster, said that she liked Brussels sprouts. So armed with a recipe I swiped off Pinterest, I headed to the market and bought a bag.


I decided to roast the sprouts with garlic and olive oil. The recipe said to cut them in half, but I quartered them to reduce the chance of a gag reflex. They caramelized nicely in the oven, filling my kitchen with that lovely feet smell. (Side note - while these were roasting, The Boy came into the room and asked me if I was making banana bread. Either he needs his olfactory senses evaluated, or I need a new banana bread recipe.)

We had the little cabbage cousins for dinner with some grilled chicken thighs and a vegetable pasta salad. I ate them, but I didn't really like them until I mixed them in with the pasta salad. They are okay as a background filler but definitely not a headliner for me. And since I served 8 ounces of Brussels sprouts to four adults and still had leftovers, I don't think I'm alone in my opinion.