Years of traditional plant breeding have made this unfairly-disliked vegetable tastier.
Much of the vegetable’s meteoric rise in popularity has to do with a major makeover of its flavor.
These compounds are what give sproutsand other cruciferous vegetables like broccoli, kale, and cabbagea bitter flavor.
Credit: Jason Donnelly
There are two genotypes of TAS2R38, the “taster” and the “non-taster” jot down.
Instead, the better-tasting varieties came about through years of painstaking traditional plant breeding.
The resulting varieties have proven popular with both farmers and chefs and ultimately anyone who eats them.
How you prepare Brussels sprouts makes all the difference.
“From Culinary Dud to Stud: How Dutch Plant Breeders Build Our Brussels Sprouts Boom.
