Growing up, Brussels sprouts made a less than regular appearance at the dinner table. When they did appear, they were always the frozen variety, cooked in a small amount of water, drained and topped with butter and salt.
I did not look forward to them. Nor did I really want to eat them when they were presented. Sometime in college I remember having a craving for the bitter taste of these little mini cabbages, and I heeded my craving by preparing them as I remembered. Well, they were just as lackluster as I had remembered.
Several years ago while visiting my parents, they introduced me to Brussels sprouts 2.0. The new (or old), much more delicious way to prepare them - roasting! What a difference roasting makes. It brings out the sweetness and tames much of the bitterness, leaving them just perfect, if you ask me.
My kids love Brussels sprouts. Now they actually request them for dinner. My five-year-old even threw an all out tantrum around the age of two at a market because I didn't want to buy a stalk. I rarely give into distress cries for foods at the store, but it is hard to resist a sniveling toddler who just wants some Brussels sprouts.
Here's how to roast Brussels sprouts.
Update: King just came home from school, saw my many stalks of Brussels sprouts and said "oooooooohhhhh! Mom can we have Brussels sprouts for dinner?" with the same excitement level comprable with getting a piece of the much coveted candy.
If you are interested in freezing the bounty, here's how to freeze Brussels sprouts. As with many other vegetables, it is suprisingly easy.