be the biggest lesson of all.
Brussels sprouts shouldn’t have to be gray, mushy, or overwhelmingly sulfurous.
The goal is tender inside, browned and crisp outside.
Roasting, sautéing, steaming, and other relatively quick cooking methods can produce much better results than leaving them boiling until they’re completely soft.
Frequently Asked Questions
Why do Brussels sprouts taste bitter?
Their natural glucosinolates contribute to their characteristic bitter and sulfurous flavors. Some people are also naturally more sensitive to bitterness than others.
Why did Brussels sprouts taste so bad when I was a
