Pictured: 6oz peppered wild boar steak with maple dijon brussels sprouts.

I think I remember my mom making brussels sprouts once, maybe twice, when I was a kid. I don’t remember eating them, which is probably why she only tried twice. I’m sure my argument against them was something like “I don’t wanna, they smell like farts.”

I’m absolutely beside myself then when I admit that these little cabbages were so good I went back for seconds. Seriously. I was so enraptured I convinced Rob to try one, but he didn’t like them AT ALL. If you don’t generally like vegetables I don’t think you’ll find your epiphany with these, but if you do like your greens you might have a very spiritual moment.

2-3 cups brussels sprouts (I actually used frozen sprouts, half a bag)
1 Tbsp olive oil
salt and pepper

Dressing:
1 Tbsp olive oil
1 Tbsp apple cider vinegar
1 Tbsp grainy dijon mustard
1 Tbsp maple syrup (the REAL stuff)
1 clove garlic, minced

Preheat oven to 400 degrees. Halve the sprouts and toss in the olive oil, sprinkle with salt and pepper. Spread out on a cookie sheet or large pan and roast for 30 minutes, flipping once.

While the sprouts are roasting mix all of the dressing ingredients in a bowl. Toss the cooked sprouts in the dressing and serve right away.

Makes 4 “normal-sized” servings or 2 “I freaking LOVE vegetables” servings.

I shared this recipe as part of the Fight Back Friday blog carnival at Food Renegade. You can find other recipes like this and thoughts about “real food” at the site, so be sure to visit.

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