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.

2 lbs fresh asparagus
8 oz fresh white mushrooms or morels
3 Tbsp unsalted butter
1/2 tsp dried leaf marjoram
1/4 tsp dried thyme
1/8 tsp nutmeg
3 Tbsp flour
1 1/2 c chicken broth
1/2 tsp salt
1/4 tsp black pepper
1 large egg yolk, lightly beaten

Snap the woody ends off the asparagus and peel them so they’ll cook as fast as the tops. Cut the asparagus diagonally into 1-inch pieces. Parboil in lightly salted water for 4 minutes. Drain well, then submerse in ice water to chill and set aside.

Slice the mushrooms into 1/8″ slices. Melt the butter in a large skillet and add the mushrooms. Saute for three minutes, stirring often. Add the marjoram, thyme, and nutmeg and cook for one more minute. Sprinkle the flour over the mixture, then mix in. Reduce the heat to low and slowly pour in half of the broth. Stir quickly to combine with the flour and mushroom mixture. Add the remaining broth, salt, and pepper. Cook five minutes, stirring constantly, until thickened. Raise the heat to moderately low and boil the mixture, uncovered, for 10 minutes, stirring frequently.

Drain the asparagus well. Quickly whisk the egg yolk into the mushroom mixture, then fold in the asparagus. Stirr often, for two or three minutes, until heated through.

Makes 4-6 servings.