Calories in Brussels sprouts

What makes brussels sprouts so powerful?

Brussels sprouts belong to the Brassica oleracea species, making them botanically identical to cabbage, kale, and kohlrabi—they are simply buds that form in the leaf axils of a thick stalk. For decades, they were notorious for their bitter taste, which deterred many eaters. This bitterness comes from glucosinolates, specifically a compound called sinigrin. When the vegetable is chopped or chewed, an enzyme called myrosinase breaks sinigrin down into sulfur-containing compounds that taste intensely bitter to people with a specific variation of the TAS2R38 bitter-taste receptor gene. In the 1990s, Dutch scientists and seed breeders recognized this genetic barrier and began cross-breeding older, intensely bitter varieties with milder ones to lower sinigrin levels. The resulting modern hybrids contain significantly fewer bitter compounds, which is why Brussels sprouts have experienced a culinary renaissance in the 21st century. Roasting them at high heat also helps caramelize their natural sugars, further masking any residual bitterness and bringing out a deeply nutty flavor.