So I was never big on vegetables. But, it turns out, that I was never big on my mother's vegetables. She comes from the boil 'em all to slime school of cuisine, so veg wasn't a pleasure to eat when I was growing up. As I discovered food in restaurants I would find them more enjoyable there. So I determined to develop some cooking techniques to make the veg more of a tasty prospect.
Today I set myself the task of cooking some Brussels sprouts. A notoriously bitter little growth. After some research, I coated them with a little olive oil and garlic and roasted them. The outsides became crisp and caramelised and they were very tasty. I've read that another option is sautéing them, which I may try next.
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