Dear Brussels Sprouts,
I always claimed you were the one vegetable I did not like. The one I would push to the edge of my plate and refuse to eat. The one I wouldn’t touch. I knew all about your healthy properties and still you and I were not going to be able to kick it. After 23 years of spiteful distaste, I must apologize. You are not so bad.
Two weeks ago I tried you without knowing and was very confused trying to identify that slightly bitter crunch. Neither my friend nor I knew what you were, so we asked for the menu, and to my astonishment it was you! The dish was a fresh-made meat and cheese ravioli with bacon and Brussels sprouts in a white wine sauce. You made the dish. (The closest I have found to this dish online is this Ravioli with Brussels Sprouts and Bacon.) I apologize for being a hater for so many years; you are really quite tasty.
However, the next day I went back to doubting – maybe it was not you, but the delicious home-made pasta, the bacon, and the sauce. In actuality, you were not the star of the dish, but merely an add-on. I continued doubting for a week until Sunday afternoon I saw you at the grocery store. I gave you a long hard stare and threw you in the cart. Later that day when I was deciding what to make to accompany my salmon, I thought of you and went to Google for ideas on how best to cook you.
I found lots of recipes that seemed like they would mask your flavor wonderfully, but instead, I decided to go with the most classic and oft-cited recipe I could find, Brussels sprouts with “good” olive oil, salt, and freshly ground black pepper. You were super easy to make, even if you did take 40 minutes to cook in the oven, and I am officially a convert. Of course, I immediately uploaded you to Instagram. You were incredibly tasty and I doused you with sea salt, to the degree one would salt fries, and I have decided you are okay. Brussels Sprouts, welcome to my vegetable rotation!