Now, you might think this is an… interesting… topic to write about. But I am currently obsessing over brussel sprouts! This might sound rather absurd, but it’s true. My parents can wholeheartedly agree that I despised brussel sprouts growing up – I would tease my dad (the only one who would even touch the things) when my mom so kindly boiled up a frozen bag of brussel sprouts for him about twice a year. They stank to high heaven and just looked weird.

But a year ago, last Thanksgiving… I was forever converted. Some friends made brussel sprouts roasted in balsamic with dried cranberries, goat cheese, and toasted pine nuts for our annual Friendsgiving dinner. I loved all of those ingredients besides the detested brussel sprouts, and I wanted to sample a bite to be kind – and YUM. I’ve never looked back!

Maybe brussel sprouts are a trendy foodie item now, but all of my friends (really, all) are kind of obsessed with them now, too. We often split an order of brussel sprouts as an appetizer when we go out for dinner. I can’t make fun of my daddy now!

So far, my very favorite brussel sprouts were from Lincoln – brussel sprouts with a cranberry apple vinaigrette, roasted shallots, roasted pine nuts, oh and bacon. Mouth-watering!

I also loved a brussel sprout pasta dish from The Hamilton (we also started off with a brussel sprout appetizer here) – brussel sprout carbonara. This amazing pasta was butternut squash, sage, black pepper, creamy parmesan sauce, and fettuccine – divine!

I usually roast a big dish of brussel sprouts every week or two at home, tossing them in some olive oil, balsamic, pepper, and roasted red pepper. And I have been wanting to try these two recipes: pesto pasta with chicken sausage & roasted brussels sprouts and pan-seared brussels sprouts with cranberries & pecans.

So tell me… how do you feel about brussel sprouts? Do you think my obsession is a bit strange?! Give them a (new) try if you have a pre-conceived notion about brussel sprouts!