brussel sprouts

Brussels sprouts are one of those vegetables. you know the ones that maybe you've never actually tried before, but heard were disgusting so why chance it? until a couple of years ago i had no clue what Brussels sprouts tasted like, but i knew they had to taste disgusting. when i finally tried one i found that they were just as i thought, disgusting. but, my parents loved to eat Brussels sprouts (another sure fact i that they must be one of those vegetables, a vegetable only grown-ups like) and i would try just one every time to see if my taste buds had changed. well, the disgusting taste never changed until just last month. for the first time i ate a Brussels sprout and it was a pleasant experience. my dad had roasted them in olive oil and seasonings and somehow it had done the magic trick.
the other day i saw a recipe on pinterest for roasted sweet potatoes and Brussels sprouts. i couldn't help but make them. they were delicious! i do not know what is happening to me. i guess i must be growing up or. either that or my taste buds are slowly dying. the roasted vegetables went perfect with some pork loin leftovers from my mom (secret 5 to surviving college: always steel leftovers from home). it was such a beautiful day yesterday that i was able to eat my dinner on the stoop of my back porch, my favorite place to eat at my apartment.

Roasted Sweet Potatoes and Brussels Sprouts
Yield: Serves 6-8
Adapted from: The Food Charlatan

Ingredients:
1 pound brussels sprouts, trimmed
1 large sweet potato (1 pound)
1/3 cup olive oil
1 teaspoon cumin
1/4 or 1/2 teaspoon garlic salt
1 teaspoon salt
pepper to teaste
1 Tablespoon red win vinegar (i did not have this luxury so i had to with out)
fresh thyme, to garnish (optional, another luxury I didn't have so i sprinkled some ground thyme on)

Directions:
1. Preheat oven to 400. Line a pan with alumn foil, drizzle a little olive oil and rub it all over foil.
2. Cut brussels in half and peel and chop sweet potato into 1-2 inch pieces. Add to a large bowl.
3. In a small bowl mix olive oil and seasonings to taste.
4. Pour olive oil mixture into larger bowl and toss vegetables to coat. 
5. Spread veggies evenly on pan.
6. Roast in oven for 40-45 minutes or until veggies are browned and soft. 
7. Place the veggies in a serving bowl and toss with 1-2 tablespoons of red wine vinegar to taste. Garnish with fresh thyme if you like.