Brussels sprouts are healthy and easy to grow. I snip off the growing tip of leaves in fall to put plant energy into the sprouts — which are delicious; the naysayers notwithstanding (roast them.) Sprouts help prevent cancer with antioxidants and phytochemicals, provide bone-building vitamin K, boost the immune system with vitamin C, and fight inflammation and heart disease. They won’t do windows.
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I agree. If all you have are sad memories from childhood of overcooked, mushy, grey Brussels sprouts, do try them again. I hated them with a vengeance until my early 30’s when I had a sprout epiphany after enjoying them lightly steamed & buttered. And then roasted – oh, roasted! A revelation.
These days, not only do they make frequent appearances at autumn/winter dinners, but they are now a necessary traditional accompaniment (usually with chestnuts) to our annual Xmas roast goose dinner. One of my fondest memories was one year going out to pick our own home-grown sprouts from under heavy snow cover to accompany the Xmas goose. They were sweet & delicious – all the more for being home-grown.
Oh, & don’t automatically discount your supermarket’s frozen sprouts if you don’t have home-grown or market fresh ones look a bit old/sad. Judiciously cooked, the frozen ones (especially the “petite/baby” ones) can be quite good. It does pay to give sprouts some home garden space if you have a garden & have the space. Our local supermarket is currently selling Brussel sprouts on-the-stalk for $5.99 per stalk! A pack of a gazillion seeds is mere pennies compared to that.