Cabbage and Brussels sprouts
Image credit: <a href="https://www.flickr.com/photos/30478819@N08/">Marco Verch</a> [<a href="https://creativecommons.org/licenses/by/2.0/">CC BY 2.0</a>], via <a href="https://www.flickr.com/photos/30478819@N08/45051818674">Flickr</a>

Brussels sprouts were high on my “yucky” list as a kid, although—as is usually the case—I hadn’t ever tried them. Indeed, I somehow managed never to consume a Brussels sprout until well into my 40s. When I finally found myself in a restaurant with Brussels sprouts on my plate, I decided reluctantly to take the plunge, and…oh wow. This is what I’ve been missing all these years? I was shocked. They didn’t taste anything like I expected them to. They were amazing. And I’ve been eating them ever since. (They’re especially good roasted, with a bit of olive oil, salt, and bacon crumbles.) Interestingly, I had almost exactly the same experience, around the same time, with sauerkraut—and cabbage, after all, is a close relative of Brussels sprouts (the former is essentially a miniature version of the latter). I will be eating more today!