Like many, I grew up groaning whenever brussels sprouts were served. They were invariably boiled to destruction and tasted like dirty water. Whenever I hear someone say they enjoy brussels sprouts, I wonder (very politely) where this person was when they were handing out taste buds.

Still, there’s a fair whack of the population who like brussels sprouts and they can’t all be misguided. I’ve heard it said they have a “delicious nutty flavour” and that those of us who despise them are missing out. On one blog I read for this article, the author said the following:

“When people tell me they don’t like brussels sprouts, my response is the same as when people tell me they don’t like sex: Oh sweetie, maybe you’re doing it wrong.”

Brussels sprouts compared to sex! I might take some convincing.

No one knows how long brussels sprouts have been around, some say the forerunners of the plant were grown by the Ancient Romans. Most sources agree the modern version began to be cultivated around the 13th century by the Belgians. They belong to the cabbage family, resembling small cabbages clustered on a stick like berries or balls of cotton wool.

Brussels sprouts are high in vitamins K, C, E, beta-carotene and folate. They are also high in proteins, eaten with grains they can replace a complete protein source, such as meat. They will help clear the body of cholesterol, especially if you eat them steamed.

As well as the vitamin K which helps fight inflammation in the body, brussels sprouts contain a large amount of glucosinolates, the sulfur-containing compounds found in cruciferous vegetables which makes them taste bitter but are used as the chemical starting point for a variety of cancer protective substances made in the body. They also make DNA more stable, and less likely to develop disease-causing errors, by blocking the action of sulphotransferase enzymes. The only time you shouldn’t eat lots of brussels sprouts is when taking blood-thinning medication as the vitamin K promotes blood clotting.

As well as making them taste awful, overcooking brussels sprouts reduces the nutrient value. Cook for three to five minutes in salted simmering water until just tender and still bright green. Trim a small amount off the base before cooking but do not cut crosses in the base, if you do this the sprouts will absorb more water and become soggy. And taste awful.

You can also steam brussels sprouts (cut in quarters and steam for five minutes, then let sit for another five) or sauté them with butter and parmesan, or toasted almonds or ricotta. I confess I’ve tried all these and they still don’t taste very good so maybe I’m doing it wrong. I do still enjoy sex.