Brussels sprout
Cooking and preparation
Overcooking renders the buds gray and soft, and they then develop a strong flavor and odor that some dislike for its garlic- or onion-odor properties. The odor is associated with the glucosinolate sinigrin, a sulfur compound having characteristic pungency. For taste, roasting Brussels sprouts is a common way to cook them to enhance flavor. Common toppings or additions for Brussels sprouts include Parmesan cheese and butter, balsamic vinegar, brown sugar, chestnuts, or pepper. Another way of cooking Brussels sprouts is to sauté them. Brussels sprouts can be pickled as an alternative to cooking them.
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