This content originally appeared on ForGoodMeasure. Republished with permission.

I disliked Brussel sprouts as a baby. Mind you, I loved cabbage to the purpose I begged my mother to make sauerkraut almost weekly. That said, I felt validated in my sprout-loathing because the edible buds topped the most-disliked vegetable list nearly yearly. Nothing modified until I married my husband, who happened to adore the little cabbages. I experimented with roasting, glazing, but this recipe is my favorite. It shines for hours on a buffet, works layered in a sandwich, but I believe it’s best paired with a savory roasted entree.