Rank these veggies from "I eat plenty of it" to "Don't you dare put that on my plate"

[AZJonnie]

31. Cutting them open to cook them is absolutely critical because they are full of a sulfurous gas

Basically they taste terrible (to me anyway, and I think to most others as well) until you purge that stuff out.

They also have to be fresh. Frozen sprouts are awful

The cooking method you describe will make them pretty tolerable in my book for sure, but the way I really love them is cut open and grilled. Before I grill them I cut the stalk real short if present, then cut it in half, and put them in a ziploc (yeah, yeah, I know, but I really find this method makes them tastes better than just putting them in a covered bowl type of thing) with a couple tablespoons of water, dollop of olive oil, some fresh-squeezed lemon, ample salt & pepper, and a pinch of sugar, then shake to coat and roll them up at the bottom of the bag so they're all sitting in the liquid and spices (this is why the plastic bag method works best, despite the 'don't nuke in plastic' rule).

Then I zap 'em for about 45-75 secs (depending on volume I'm prepping, which is usually not that much) to basically cook them about 1/2 way. Then I leave them in the bag sitting out for at least 30-60 mins, effectively marinating them, and also most of the swamp gas will be released.

It they're big enough (which is what I shoot for) I then just lay them open-faced down on the CHARCOAL grill and cook over direct heat (flame) for a couple of mins, then put them into my grilling basket NOT over the flame, and cook them for a few more minutes so they take on some good smoke and finish cooking.

They come out amazing this way, no bitterness, no swampy-ness, cooked just right. I've had a lot of Brussel preparations I didn't care for that much, but when *I* make them, they're always great

This is very much like how I prep asparagus for grilling as well.