What happened to Brussels sprouts?

Brussels sprouts have evolved from being bitter and stinky to a popular vegetable due to changes in breeding and cooking methods. The chemical compounds, glucosinolates, contribute to their bitterness and sulfurous smell. Breeding has reduced these compounds, increasing sugar levels and improving taste. Modern cooking methods like roasting enhance flavor by reducing bitterness and adding caramelization. Experimenting with different varieties and cooking techniques can yield better results, though some people may be genetically sensitive to their bitterness.

What compounds in Brussels sprouts contribute to their bitter taste?

• Proteins

• Carbohydrates

• Glucosinolates

• Lipids

How did breeders improve the taste of Brussels sprouts in the late 1990s?

• By reducing glucosinolate levels

• By increasing their size

• By changing their color

• By making them seedless

Which cooking method is less likely to produce a sulfurous smell in Brussels sprouts?

• Microwaving

• Roasting

• Boiling

• Steaming

What is one benefit of caramelizing Brussels sprouts through roasting?

• It increases bitterness

• It makes them harder

• It adds sweetness and flavor

• It reduces their size

Why might some people still dislike Brussels sprouts despite improvements?

• They are allergic to them

• They are sensitive to bitterness

• They prefer raw vegetables

• They dislike green vegetables