The other big difference is that people actually know how to cook these days.
The brussel sprouts I got force-fed every Christmas as a child were boiled, slimy, plain and gross.
The Brussels I cook these days are cut in half, then tossed in olive oil with salt and black pepper, and oven baked to caramelise the insides and char the leaves a little for that yummy browning. Delicious!
It’s no wonder people hate something when they never tried the good version of it.
The other big difference is that people actually know how to cook these days.
The brussel sprouts I got force-fed every Christmas as a child were boiled, slimy, plain and gross.
The Brussels I cook these days are cut in half, then tossed in olive oil with salt and black pepper, and oven baked to caramelise the insides and char the leaves a little for that yummy browning. Delicious!
It’s no wonder people hate something when they never tried the good version of it.