I wasn’t your average kid. Then again, you probably assumed that already.
Unlike most kids my age, I love vegetables (except tomatoes, weirdly enough). My parents had a garden behind the garage, and I would sneak out there and munch away. I was a regular rabbit.
According to my mom, I was about 2 years old at the time and it was the middle of summer. I was decked out in my favorite Tweety Bird bathing suit since I had just been having a grand ol’ time in the kiddie pool. I then had sneaked out to the garden.
My mother called my name to take a walk around the block to visit some neighbors, and I appeared by the side door with a huge handful of green beans. We then went on our visit (well, more like my mom talked to my neighbors while I ran around on front yards) and she couldn’t figure out how I constantly appeared to be eating green beans….the handful should have run out ages ago.
It wasn’t until we were heading back to the house that my mother noticed I looked a bit…different. Specifically, the front of my bathing suit looked pretty lumpy.
Mom: “Megan, where on earth are you getting all of these green beans?”
I proudly pulled forward the front of my bathing suit, which revealed my stash of practically a bushel of green beans that I had ever so cleverly decided to pack. AND a delightful rash all over my belly to go along with it (really, they should have seen my grass allergy coming YEARS ago).
While my parents were happy I liked vegetables, they did finally decide that they might need to watch me in the garden from now on.
Disappearing Roasted Brussels Sprouts
- 1 bag fresh brussels sprouts (I think it’s normally a 1-2 lb bag- approximately $2.99 when not on sale)
- Olive oil spray
- Garlic Powder
- Preheat oven to 400 degrees.
- Using a sharp knife, cut brussels sprouts in half. Remove any wilted or old outer leaves. Toss into an 8x8in glass baking dish (or whatever else you happen to have on hand).
- Coat liberally with olive oil spray.
- Salt and pepper liberally and dust with garlic powder.
- Bake for 30-40 minutes or until soft and golden brown on the outer leaves. You might need to spray additional times with olive oil so they don’t burn (I normally check every 10 minutes or so to make sure that doesn’t happen).