Like most American children, I fully embraced the Anti-Brussel Sprouts Movement. They were even worse than cabbage and despite their bite-size appeal, no amount of ketchup seemed to make them any more desirable. It wasn’t until much later – college, in fact – that I became aware of the fact that a light glaze of olive oil, a touch of brown sugar and a healthy dose of salt and pepper would transform these monsters into something delectable.

I say “Anti-Brussel Sprouts Movement”, but really this encapsulates all foreign vegetables; brussel sprouts were just the worst offenders. Anything that did not meet the carrots and potatoes family was deemed disgusting. This includes, of course, radishes, a recent fixture at the local farmers’ market.

After my Great Awakening several years ago, I can now happily and safely patrol the booths of local farms every Sunday, eager to throw another vegetable into my cooking repertoire. It just takes an open mind. And a bit of olive oil doesn’t hurt.