Give Brussel Sprouts a Chance......Please?

My mom never made brussel sprouts, but for some reason I thought I hated them like every other kid I knew. It wasn't until a few years ago that I even tasted a brussel sprout. We were in Ashveille, NC for Thanksgiving and I ordered a duck breast that was served with roasted brussel sprouts. I was super-excited to try them, but I'm so glad that I did. Brussel sprouts really get a bad reputation.....when cooked properly, they are tender, sweet, and delicious.

I make my brussel sprouts like Barefoot Contessa, which is roasted in the oven with very simple seasonsings. I made Jason try one tonight and it was just like having a toddler in the house. He actually made a "yuck face" before he tried them. I did admit later that they weren't as bad as he thought they would be (thanks Jason).

Roasted Brussel Sprouts:
1 package of fresh brussel sprouts -- chop off the very end (it's tough) and take off any bruised or discolored leaves
Olive Oil
Salt & Pepper

Directions:
1. Once you have washed and trimmed the brussel sprouts, place them in a bowl
2. Drizzle with olive oil, just enough to coat the sprouts
3. Sprinkle with salt & pepper
4. Roast at 400 degrees in the oven for 20 minutes (or you could use the broiler)

Rustic Green Curry

2 cups of rice
2 tablespoons green curry paste
1 can of lite coconut milk
1 lb. chicken cut into chunks
1 small onion, diced
1 carrot, diced
1 zucchini, diced
1 yellow squash
1 bunch of basil

Any veggie combination will do for this recipe, it's up to you and your preferences.

1. Cook the rice according to package directions.
2. In another pot, bring the coconut milk and the curry paste to a slow boil, stirring until the curry paste is dissolved.
3. Add the diced chicken and vegetables.
4. Let simmer until chicken and vegetables are completely cooked.
5. Tear basil and add to curry mixture.
6. Serve over rice.