Bad Reputation?
Brussels sprouts naturally contain sulfur-containing compounds called glucosinolates. These compounds contribute to the distinctive aroma and bitterness associated with cruciferous vegetables such as Brussels sprouts, broccoli, cabbage, and cauliflower.
The problem becomes particularly noticeable when Brussels sprouts are overcooked.
Boiling them for too long can produce the soft texture and strong smell that many people remember from childhood. Overcooking can intensify the unpleasant qualities that gave the vegetable its notorious reputation.
In other words, your childhood hatred of Brussels sprouts may have had less to do with the
