Today, Brussels sprouts have become much more popular. They are often roasted, sautéed with garlic, added to salads, or served with Parmesan and balsamic glaze.
Their old reputation was partly caused by overcooking. Brussels sprouts contain natural sulfur compounds, and boiling them too long can make their smell stronger and their texture soft and watery.
Modern cooking methods use higher heat and shorter cooking times. Roasting helps the outside become crispy and caramelized while bringing out a sweeter, nuttier flavor, making Brussels sprouts much more enjoyable.
