have a crisp texture and stronger flavor, while cooking softens them and changes their taste.
If you find raw Brussels sprouts difficult to digest, lightly cooking them may make them more enjoyable.
The Secret Is Not to Overcook Them
This may 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.
