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 factors can influence the bitterness of Brussels sprouts?

Why might some people be more sensitive to the bitterness of Brussels sprouts?