For generations, Brussels sprouts held an undisputed spot at the very top of the “least favorite foods” list. For millions of people growing up in the mid-to-late 20th century, the mere mention of this round, green mini-cabbage conjured up unpleasant childhood memories. They were associated with sulfurous odors floating from the kitchen, soggy green mounds on a dinner plate, and endless battles at the dining table over finishing every last bite.
Yet today, if you walk into almost any modern bistro, upscale restaurant, or contemporary home kitchen, you will find Brussels sprouts proudly featured on the menu. They are no longer the dreaded punishment side dish; instead, they are ordered as prized appetizers, tossed in savory glazes, crisped with bacon, or shredded into vibrant, gourmet salads.
How did a vegetable with such a terrible reputation manage to achieve one of the greatest culinary comebacks in history? The answer lies not
