Honestly Does Anyone Here Actually Eat Brussels Sprouts?

For generations, Brussels sprouts arrived at the dinner table already defeated. They had been boiled until their bright green faded into something dull and grayish. Their leaves had surrendered. Their centers had softened into submission. And long before anyone lifted a fork, the smell had announced what was coming. That unmistakable cabbage-family aroma drifted through the kitchen and down the hallway. Then an adult placed several limp little spheres on a child’s plate and said the words almost guaranteed to make matters worse: “Eat your vegetables.” No wonder Brussels sprouts developed a reputation. For many…