It’s Not Your Imagination,Brussels Sprouts Really DoTaste Better Now For many of us who grew up with Brusselssprouts at the dinner table, we rememberthem as a bitter, unpleasant veggie. Despite their long-held status, Brusselssprouts have become something of aculinary superstar over the last decade. The ones you may have been served as a kidlikely had higher levels of various chemicalcompounds known as glucosinolates. These are what give sprouts—andother vegetables like broccoli, kale,and cabbage—a bitter flavor. Scientists believe these compounds helpmake the plants less appealing to insectsand other creatures that try to eat them. Most of the Brussels sprouts available ingrocery stores today are ones that havelower levels of those off-putting chemicals. The better-tasting varieties cameabout through years of painstakingtraditional plant breeding. Even if they’ve tasted unpleasant toyou in the past, they might just becomeyour new favorite veggie now.