My biggie is beans -- all varieties except green, which don't really fall into the same category as black, kidney, lima, and so forth. It's a textural thing to me, but I'm really set on getting through this. In fact, this week I am making black beans in the slow cooker for the first time to see if it's just canned beans that make me shudder in disgust.
Another disdained item -- and I think many people will agree with me on this -- is brussel sprouts. This little wild cabbages are nearly universally disliked. I even tried them again a couple years back and still hated them.
But I must forge forward. It was time to try again, using a method that makes nearly any vegetable delicious: Roasting.
And it worked. I actually enjoyed this brussel sprouts, which I served alongside sweet potatoes and salmon. A healthy, yet delicious meal.
Next up, conquering beets and beans. (I just realized that all my hated foods begin with the letter B. That's just a coincidence. I quite enjoy broccoli, bananas, and blueberries.)
Roasted Brussel Sprouts
Preheat the oven to 400 degrees. Mix olive oil and brussel sprouts (Use fresh. Even roasted, frozen isn't very good) in a large bowl and then spread out on a baking sheet. Roast until the outer leaves are slightly burnt. Return the sprouts to the bowl, drizzle with a bit more olive oil, as well as juice of one lemon, Parmesan cheese, salt and pepper.
It's good. I promise.
