I’m dutch and grew up in the 2000’s, I still remember boiled brussel sprouts tasting super bitter and awful. Haven’t really tried them since I cook my own meals though.
They also get more bitter the longer they’re cooked. Even with the new variety, I suspect boiling Brussels sprouts might be off the table. Higher temps, or raw (shredded and put in a salad) may get you results you actually like.
Roasting at 230C (450F) for up to about 20 minutes should be good. You may be able to go as high as 260C (500F). If they look slightly burnt when they come out, that’s good. The bitter flavors that develop from burning are related to sugars, so brussel sprouts are largely immune.
I didn’t have brussel sprouts I liked until the 2010s, but now they’re one of my favorites.
This might not be on account of your mother’s cooking, Jamie Oliver, or your evolving taste buds. Rather, Dutch scientists managed to breed tasty brussels sprouts back in the 90s, and the tasty version has since become the standard.
That’s why everybody hated brussels sprouts in the 80s, and everybody loves them today. They’re just not the same vegetable.
I keep hearing I should try eating them. With this info, I guess I might as well
I’m dutch and grew up in the 2000’s, I still remember boiled brussel sprouts tasting super bitter and awful. Haven’t really tried them since I cook my own meals though.
They also get more bitter the longer they’re cooked. Even with the new variety, I suspect boiling Brussels sprouts might be off the table. Higher temps, or raw (shredded and put in a salad) may get you results you actually like.
Roasting at 230C (450F) for up to about 20 minutes should be good. You may be able to go as high as 260C (500F). If they look slightly burnt when they come out, that’s good. The bitter flavors that develop from burning are related to sugars, so brussel sprouts are largely immune.
I didn’t have brussel sprouts I liked until the 2010s, but now they’re one of my favorites.