The recipe to make you a Brussels Sprout lover (if you're not already)

The Brussels Sprout Dilemma

Anyone who knows me well, really well, knows that I will eat ANY vegetable EXCEPT Brussels Sprouts.

A traumatic experience when I was a wee lass in England (which we won't get into here) resulted in my swearing off Brussels Sprouts for LIFE.

And, for the past 31 years I have lived Brussel Sprout free. I have refused to eat them, cook them or even consider them.

Recently I decided that enough was enough. It was time to give these tiny little cabbage wannabees a try. It took months of mental preparation and finally, this past week I conjured up the courage to buy, cook and EAT Brussels Sprouts.

The results... life changing.

Let's back up a wee bit.... (wavy lines on the TV screen to let you know were looking back in time)


As I was perusing the pages on the What's Up USANA website a few weeks ago I stumbled across a recipe for Warm Berry Nutty Brussels Sprout Salad.

Not only did this recipe call for my favorite nutty bar in the world (The USANA Berry Nutty bar) but it also required maple syrup (yum) and fresh Rosemary (which just happens to be growing on my windowsill as I type). I was excited to use my own, home grown Rosemary and I thought that coating a Brussels Sprout in maple syrup would be the perfect starter recipe to ease me in to this new world of being a Brussels Sprout eater.

Off to the store I went and I bought a bag of Brussels Sprouts. Oh, yes. I was full of trepidation. However, I found the strength to go on. I made it all the way to the check out and I paid for those Brussels Sprouts and took them home.

Safely in my abode with those Brussels Sprouts I was overcome with uncertainty and I allowed it to get the better of me for a few days. I stared at those sprouts in my fridge each time I opened the door remembering how much dedication it had taken to be a hater of Brussels Sprouts for 31 long years. Was I truly ready to let all that hatred go?

After 3 days of inner debate over this vegetable I finally put on my big girl panties and decided that today was the day. I was going to make those dang Brussels Sprouts and that Warm Berry Nutty Brussels Sprout Salad.

So, to make a long story short (too late). I made the recipe.

And... it was the most delicious recipe I've had in a looooong time. It was so different and full of so many flavors. Even my husband (also a life long hater of Brussels Sprouts) loved it.

So, we have now joined the world of Brussels Sprout eaters.

The point of this blog.... Try this recipe, even if you hate Brussels Sprouts. It's pretty amazeballs!!!

Ingredients (modified as I prepared it):

• 1 lb. Brussels sprouts, trimmed and quartered
• 2 Tbsp. olive oil
• salt and pepper, to taste
• 2 Tbsp. chopped, fresh rosemary
• ½ c. slivered almonds
• 2 Tbsp. maple syrup
• 2 Berry Nutty bars, chopped

(this pic has parm on top. I didn't use parm)

Directions: 
1. Toss Brussels sprouts with olive oil, salt, pepper and rosemary. Spread out onto a baking sheet and bake at 425˚ for about 15 minutes or until tender.
2. In a small skillet, gently roast slivered almonds for a few minutes. Transfer to a bowl and set aside.
3. Toss Brussels sprouts with the maple syrup until well coated.
4. Sprinkle in almonds, and Berry Nutty bars and toss to combine. Serve warm.