What food did you hate as a child, but love now? For me, that would be Brussels sprouts. These days my sprouts never get near a rolling boil which turn them into a soggy mess. Instead, I roast them to get those caramelized edges, or I shred and sauté them. Otherwise, I leave them raw in shredded salads.
This recipe from Jacques Pepin is the preparation that will make non-Brussels sprout lovers love Brussels sprouts. (Brussels sprout begins at 12:24 in this video) This would also be a simple and delicious dish for Thanksgiving. Sprouts and bacon (a fennel-y sausage or smoky chorizo would be great with this as well) can be prepped ahead of time and the actual cooking process takes just 10 minutes or less.
Ingredients:
1 lb. cleaned and sliced Brussels sprouts
4 slices uncooked bacon, cut crosswise into 1/4-inch pieces (about 3/4 cup)
2 T olive oil
S&P
Directions:
Cook bacon pieces until crispy and fat is rendered.
Add shredded sprouts, s&p, toss, and cover. Cook for 3 minutes (or until softened to your preference).
Remove cover, toss again, and cook another 2 minutes uncovered.