If you’re squeamish about eating Brussels sprouts, we have the solution:

1. Learn to prepare them in cheftastic ways.
2. Add savory organic ingredients like lemon juice, fresh parsley and Parmesan cheese—three wonderful components of Tuscan cuisine.

When I first started blogging for OrganicAuthority in November 2005, I posted The Story My Mother Doesn’t Want You to Read. I was gearing up for Thanksgiving, and I wanted to share my traumatic Brussels sprouts memories from childhood. (Apparently, the kids in the above photo are channeling my angst.)

As it turns out, Brussels sprouts became one of my favorite fall vegetables—much maligned because people simply don’t know how to cook them. Roasting them to crisp perfection is my favorite approach. You can also:

1. Bake them with cheese: Cavolini de Bruxelles Gratinati (recipe from cookbook author Maria Liberati, right)