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If every time you make brussel sprouts you dont like them then maybe you're just bad at cooking 
this post was submitted on 05 Apr 2026
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Chapotraphouse
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They've gotten less bitter since we were young. Also, if you've only ever had them boiled, try them again. Cut them in half and roast them in the oven with olive oil and balsamic vinegar.
Is that a personal observation?
I always figured we were just better at cooking them than our parents (see: cut them in half and roast them vs boil them) but it wouldn't surprise me if they'd also been selectively bred for sweetness as well.
edit: just saw someone else mention they'd been bred for a less challenging flavour. neat I think.
They've been bred for flavour for what, 4000 years now?
they were bred for sustinence, flavor, and general survivability pre-modernity, but the demands and logic of large, commercial production in the 20th century presented plant breeders with a series of entirely novel demands, some extreme: high density plantings, early yield/fast growth, shelf stability, response to fertility/irrigation, etc.
the better tasting lines of post-1990 involved reaching back into earlier developed lines to cross them into modern, high yield lines.
and a "high yield" trait is a moving target that changes over time as diseases and other biological pressures are constantly evolving to overcome a plant's defenses to hijack it before we have a chance to harvest and eat it.
I can always count on hexbear to educate me further. Thank you!
what a bizarre way to spell "dogshit"
I had a friend once assure me that they had been bred to be sweeter. Made sense to me so now I repeat it haha.