I think the sprouts trauma is the result of picking the wrong cooking method.

I was so surprised when I tried baked sprouts for the first time (use a really host cast iron skilet for even better results) that I started to believe that every vegetable can be delicious as long as you bake it!

There’s many delicious and easy ways to eat vegetable! Two of my favorite:

- Belgian Stoemp: basically smashed-potatoes with smashed-other legumes. Cook everything together (with herbs if you can), smash, add lipid and salt and you’re done!

- German Ein Topf: put vegetables, beans and sausages in a pot (I use tofu ones or tempeh). Cover, cook slowly. It’s almost a salty Tajin from the north.

- Recover bland vegetables (sprouts or anything) to a fantastic soup in 5 minutes: add a bit of water, coconut cream (or caw cream / silken tofu…), spices. A bit of tahin and corail lentils if you have. Mix and adjust water.

Bon appétit :)

The modern cultivars literally taste different, it's not just cooking method. The bitter compounds were identified and bred out.