Growing up we all either experienced, heard in movies and TV shows, or talked about how gross brussels sprouts were.

However, if you’ve experienced a change of heart and come around to these tiny cabbage-like balls as they’ve been featured more and more in recipes, on restaurant menus, etc. There may actually be a scientific reason for that.

Maybe it’s genetic modification, maybe it’s we’ve simply gotten better than our parents and grandparents at preparing them.