For decades, Brussels sprouts were the vegetable children dreaded seeing on the dinner table. But their terrible reputation may have had less to do with the vegetable itself and more to do with how people prepared it. Long boiling often left Brussels sprouts soft, dull-colored, and accompanied by a powerful sulfur-like smell. Their pleasant texture and natural sweetness disappeared, convincing generations that they simply hated them.

The smell has a real explanation. Brussels sprouts belong to the cruciferous vegetable family, alongside cabbage, broccoli, and cauliflower. They contain sulfur-containing compounds, and prolonged cooking can intensify some of the aromas people associate with overcooked cabbage. The longer they sit bubbling in water, the easier it is to turn a potentially delicious vegetable into something far less appealing.

Modern cooking methods can produce a completely different experience. Roasting Brussels sprouts at high heat allows their outer leaves to become browned and crisp while the centers remain tender. Sautéing or air-frying can create similar results. A little olive oil, salt and pepper may be enough, while garlic, lemon, Parmesan, balsamic vinegar or a touch of sweetness can add another layer of flavor.

There’s another interesting twist: Brussels sprouts themselves have changed. Plant breeders have selected varieties with more desirable flavor characteristics, helping make many modern sprouts less intensely bitter than some older varieties.

So if you decided at eight years old that Brussels sprouts were disgusting, it might be worth giving them another chance.

You may not hate Brussels sprouts after all.

You might just hate the ones that were boiled into submission.