For decades, Brussels sprouts were one of the vegetables children dreaded most. But their terrible reputation may have had less to do with the vegetable itself and more to do with how people prepared it. Long boiling often left Brussels sprouts soft, gray, and covered in a strong sulfurous smell. Their natural sweetness and texture disappeared, leaving generations convinced they simply hated them.<\/p>\n
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Then cooking methods began to change. Instead of boiling sprouts for long periods, cooks started roasting them at high temperatures. The heat caramelized the outer leaves, creating crisp, browned edges and bringing out a nuttier, slightly sweeter flavor. Proper spacing on the baking tray also kept them from steaming and becoming soggy. But the biggest surprise was how many different ways this once-hated vegetable could actually be prepared.<\/p>\n
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