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If every time you make brussel sprouts you dont like them then maybe you're just bad at cooking 
Talking shit 'bout them sprouts, such a tough guy, get outta here!
this post was submitted on 05 Apr 2026
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Chapotraphouse
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Roast em crispy with some garlic and lemon juice it isn't hard
Brussel sprouts are awesome, especially when roasted.
I read an interview a while ago with someone in the vegetable business who told that due to selective breeding for commercial marketability, the vegetables you get in supermarkets today, including Brussel sprouts, are sweeter and less pungent than the ones you would get 15-20 years ago. This means that if you've had them once and thought they were too strong tasting you might actually like them today.
Bonus info: In some languages Brussels sprouts are called "rose cabbage".
as a kid i was tricked into thinking brussel sprouts sucked by harry potter so that's one way rowling's slighted me personally
I hate them because they're D*tch
but Brussels is in Belgium. 
biggest agree
they're easy to make too like just cut them in half and trim them and toss in oil with salt pepper garlic and onion powder and roast them at like 450 for 8-9ish minutes until they start to brown and boom
or deep fry them and toss in seasoning
they're double in price right now because of bad weather in california and the sous chef won't buy them for me :(
b sprouts are the jam, or at least i'd always thought so and didn't understand the hate.
but as it turns out, conventional plant breeding techniques were used after scientists identified the chemistry associated with bitterness from the o.g. commercial brussels sprouts back in the 1990s to try develop new cultivars that were far, far less bitter using lower yield & older, but tastier (traditional) varieties bred with higher yield (commercial), but bitter varieties.
https://www.bbc.com/future/article/20251216-hate-brussel-sprouts-you-may-be-living-in-the-past
there are lots of stories about it as a modern success of horticulture/plant science. people interpret it a lot of ways, but i think it's a good illustration of the tension between the demands of commercial production and the desire for palatability. the inverse would be the "red delicious" apple which grows like a champ and retains a beautiful coloring through transit, but tastes like fucking sawdust. if all someone ever ate were red delicious apples, they would think apples were total bullshit.
I looked into this way back as well purely because brussies were notoriously bad via pop culture then I started making them and was like wtf this shit is top tier.
Crazy that it's relatively new how good these lil mothafuckas taste
Yeah before I learned that about red deliciouses whenever I'd bite into one I'd chuck it thinking it was 'off' didn't realise they were supposed to be like that
Granny Smiths 4 life
Granny Smiths 4 life
I’m a Haralson gnome, myself. They taste good raw, and they bake/cook well, plus they’re pretty much perfect for my geographic region. There may be tastier apples, but the Haralson is the ‘99 Corolla of the apple world.
I didn't eat apples for years because that's all my parents ever bought.
My Brussels sprouts all were goated, I really need to find a way to keep the goats from getting into the garden
Brussels sprouts fuck so hard. I make a mean ass Brussels sprouts salad and don’t even get me started about roasted Brussels sprouts — Christ! With a little pickled red onion, maple syrup, and chilis?? Fuck my face please
Air fryer completely takes the work outta making them. Just oil and season and pop em in. I think the oven is honestly slightly better if you do it right but the air fried ones are so easy when you’re just cooking a bit for yourself.
I will never understand the brussel sprout hate. Broccoli too, like wtf was that both of them slap so hard.
Soy glazed brussel sprouts are
GOOD post 
I haven't had them in ages, they're so good grilled.
I've never grilled them, now i definitely will.
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.
They've gotten less bitter since we were young
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.
a less challenging flavour
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.
i hate anything belgian
Ah damn, I hate brussel sprouts now
So long as they're lightly caramelized they're great
Roasting them they're a meal for one all on their own.
They are. And when baked they ascend into mana.
I mean I love Brussels sprouts but people are allowed to not like something. There's no need to resort to insulting one's ability to cook.
fuck anyone who ....
Nah. I could just as much say fuck you for saying this, couldn't I?
was day drinking over lunch following post-church service drinks, in truth i have nothing but love for all my fellow hexbears, regardless of whether they can cook sprouts or not
I didn't have Brussels sprouts anyway but boiled until well into adulthood.