Ah, the Brussels sprout. The humble, darling little cabbages that send most children (and adults) screaming from the dinner table and straight to bed without dessert. We’ve all heard the horror stories. We’ve all probably sat in front of a plate, rolling them around with our forks, wishing some calamity would strike so we wouldn’t have to choke them down. But then when you think about it, what’s so scary about baby cabbages anyway? They’re sort of cute. And they’re really healthy. The truth is, I think people hate them because they’ve never had them properly prepared before. You can’t cook Brussels sprouts into oblivion. They’ll smell bad and taste worse. No! They require just the right amount of cooking, or they are equally amazing raw in salads and slaws. I am a reformed vegetable hater. I’ll admit that. The thing that changed my mind about Brussels sprouts (and every other green vegetable) was a good recipe. So, I present to you ten fresh new Brussels sprouts recipes that are sure to help you enjoy these tasty little cabbages. Just in case you needed a little help.