Brussels sprouts have made a comeback!
It used to be that no one liked them and they were hard to come by fresh.
Old varieties have been greatly improved from those forced on you as a child.
Equally, updated cooking methods probably can stand some credit for elevating the previously mushy, bitter Barbie-doll-sized cabbage to a crispy, nutty treat! In short, don’t boil them to death; try some quick roasting beneath the broiler, instead.