There are thousands of ways to cook just about any natural ingredient. And if you are like me, there are vegetables you don’t like (and never believe you will) because of how you have always had it prepared.
Growing up, my mom warmed up spinach from a can. Asparagus, too. Even the thought still turns my stomach, and yet I routinely enjoy both of those foods now. It’s a matter of preparing them differently.
Nearly anything is better roasted. Here’s a quick how-to on making roasted Brussels Sprouts.