Mom's Motto, "You Want Dessert? Eat Your Vegetables!"

Growing up my mother was a good cook serving many meat-and-potato type meals to satisfy my meat-and-potato type dad, however, she knew greens were an important part of the well-rounded plate. And that's where the "ick" would begin. I liked green beans and salads, but using variety, broccoli, brussel sprouts, and cauliflower would find their way on the menu. It wasn't enough that my dad didn't like those veggies, she knew what was best for growing children, and "do as I say, not as 'your father' do" was the ultimate response.

Fast forward to college where I made my own choices for a well-balanced diet. Confronted with pizza parlors, fast food drive-thrus, and dormitory cafeterias, I opted for lots of side salads and green beans, maybe green peas...it isn't green, but corn is a vegetable, right? So, my limited use of the unholy three would be reduced to only if they were raw and slathered in Hidden Valley Ranch Dressing. And brussel sprouts? NEVER!

Then enters post-grad era and a "I've got a great recipe" roommate. Suzanne was the kind of cook who preferred a lighter, natural fare. She made the best roasted chicken and grilled sole, but it was the sides that changed my life. I remember peeking in the kitchen at the broccoli, cauliflower, and carrots on the counter, and spying the ranch dressing in the fridge to help rescue me. Oh, no...oh, yes! They were delicious...steamed to a perfect aldente, lightly sprinkled with her own mixture of spices or just a little salt and pepper. At one bite, I was hooked...but, brussel sprouts? No! Well, maybe...

I am not sure of the exact circumstances when brussel sprouts revealed themselves to me, but I know that it was most likely a situation I found difficult to say no or the napkin was way too small to hold what my brother called "little lettuce heads." I do remember that I was hooked, and even sought out recipes of my own to put brussel sprouts on my plate. From roasting them with squash and mushrooms to sauteing with olive oil and Italian seasonings, these little darlings have become my favorite go-to side. 

My mother's face as I voluntarily and happily served brussel sprouts one Thanksgiving...priceless.