I bet you think I’m going to write about how much I hated brussels sprouts as a kid, huh? Well, lucky for you, I’m not. Up until a few days ago I had never had a brussels sprout before.

Maybe I just had miraculous parents who never wanted to put me through the pain or agony. Or maybe I had parents who just hated them like everyone else.

I don’t know why I’d never tried one before, but I do know one thing: They are delicious when you cook them in tons of garlic butter.

1/2 lb. brussels sprouts, trimmed and cleaned
2 cloves garlic, minced
4 tbs. butter
Salt & pepper to taste

Trim and take any excess falling leaves off your brussels sprouts, then cut them all in half. Heat skillet to medium, then add butter. Once the butter is up to temperature, add garlic and let cook for a few minutes. Once the butter starts to get some color, add your brussels face down (adding salt and pepper) and cook for 10 minutes or until they get golden brown. Serve immediately.

Note for making delicious brussels: I’ll tell you, it doesn’t get any better than this. I was nervous at first mainly because brussels sprouts are apart of the cabbage family (cabbage being my least favorite food on earth; I truly can’t believe they call it a food). Even when taking them out of the bag they reeked of cabbage. But once prepared they just taste like a hearty, delicious green with the perfect amount of bite to them.

So, I won’t lie to you: I ate the whole 1/2 lb. in one sitting. Convinced? Kay, good.