Brussels sprouts have long had a reputation as the vegetable people love to hate. Many remember them as soft, bitter, and unpleasantly sulfurous, especially after being boiled for too long. But the way Brussels sprouts are prepared can dramatically change their flavor, texture, and even their smell.

These little green vegetables naturally contain sulfur-containing compounds called glucosinolates, which can contribute to their bitterness and distinctive aroma. When they are overcooked, those flavors can become much stronger while the sprouts lose their pleasant texture. For some people, their childhood dislike may have been more about how they were prepared than the vegetable itself.

One of the easiest ways to give Brussels sprouts another chance is roasting. Cut them in half, toss them with olive oil, salt, and black pepper, and arrange them in a single layer on a baking sheet. Roast at around 400°F (200°C) for 20–30 minutes, allowing the cut sides to become browned and crisp while the centers remain tender. Lemon juice, garlic, Parmesan, herbs, balsamic glaze, or a touch of maple syrup can add even more flavor.

Brussels sprouts are also packed with useful nutrients, including fiber, vitamin C, vitamin K, and folate. They can even be enjoyed raw when thinly sliced and added to salads or slaws. However, like other cruciferous vegetables, they can cause gas or bloating for some people, particularly when eaten in large amounts.

If your main memory of Brussels sprouts involves a plate of gray, mushy vegetables, it may be time to try them again. High heat, plenty of space, and good browning can make a remarkable difference. You might discover that Brussels sprouts were never the problem—they simply needed a better cooking method.