I can't believe I'm growing Brussels Sprouts

I love vegetables, and for most of my adult life I've been able to eat just about any of them. Except one and that is the Brussels sprout. When I was growing up, these were stinky, mushy, light green, overcooked little balls of limp cabbage. I really thought they were disgusting. And while, as an adult I have been able to make peace and with and even enjoy broccoli, cauliflower, and many other vegetables, I just could never do Brussells Sprouts. I even told my kids that this is the one veggie I do not eat, and will never ask them to eat.

So why do I now have 6 little Brussels sprout plants growing in my garden?

Enter Martha Stewart...my sister...and a really good friend of mine who is an excellent cook and gardener. Last year during the holidays, all three of them mentioned roasted Brussels sprouts as part of a holiday meal. (Well, it's not like I actually spoke to Martha, but I read a recipe in one of her magazines or saw it on her show or something.) Anyway...if you put garlic and olive on just about anything and roast it, I like it, so I thought, what the heck, and I bought some of those little guys and I roasted them. Not until they were mushy, just until they were crisp-tender and a little bit browned. I think I glazed them slightly with a bit of balsamic vinegar, too. They were, admittedly, kind of yummy. Completely different from the ones my Mom used to cook and really pretty tasty.

When I was shopping for starts for my fall/winter or "second round" garden, the owner of my local garden center told me that Brussels sprout plants are about the most cold hardy plants you can buy. They can take a lot of gray, wet weather, and they can take near freezing and even a little bit of freezing weather. Since this is my first shot and a second round garden, I figured, what the heck, sounds like a good thing to grow in the fall. And, they came in six packs, so...there you are.

Here's a recipe I might try when they are ready:

Ingredients:
1 pound brussels sprouts (trimmed and cleaned)
1 teaspoon oil
2 ounces pancetta (chopped)
2 ounces roasted chestnuts (chopped)

Directions:
1. Boil the brussels sprouts in water until just tender, about 5 minutes.
2. Heat the oil in a pan.
3. Add the pancetta and saute until just crispy, about 5-7 minutes.
4. Add the chestnuts and saute until warm.
5. Add the brussels sprouts and toss to coat.

How bad could that be? I'd probably have to add some garlic, though!

Now...if I could only learn to enjoy Lima beans....