You'll forget you ever ate flavorless green mush as a child

Ben Fogel  – November 12, 2020 | Updated November 14, 2020

If Brussels sprouts bring to mind childhood memories of gummy, flavorless mush, you’re not alone. According to our scientific research*, 99 percent of all Brussels sprouts were rendered nearly inedible in the United States until shortly after the year 2000. Then, somehow, we cracked the code, developing techniques to maintain the little cruficer’s crunch and bring out its natural sweetness, often by pairing it with bacon or other cured pork products. Today it’s not just a requisite cold-weather ingredient—it’s a welcome addition to any table.

* Not actual scientific research.

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