Do you harbor childhood memories of soggy, smelly Brussels sprouts? Sprouts that had been boiled for hours until they were deep khaki, leaving the kitchen filled with a sulfurous fog?

These recipes are the antidote to those culinary horror stories. 

Brussels sprouts are part of the brassica family of vegetables, also known as cruciferous vegetables. They contain high amounts of glucosinolates, which give broccoli, cabbage, cauliflower and sprouts their distinctive, not-to-everybody's-taste tang. Some people even inherit a gene that makes them more sensitive to this bitter flavor. However, with the right recipe (hint: no over-boiling), even the most reluctant sprout-eater can become a convert. 

If you’re determined to go the traditional route and boil your sprouts, then Julia Childs’ recipe has just what you need to redeem them: butter. In Food 52’s slightly modified version of the recipe, sprouts are simmered until just cooked but still crisp, then tossed with butter and braised chestnuts. And more butter. Did we mention the butter?

However, if your memories of overcooked sprouts are too traumatic to overcome, the oven is your friend. Roast your sprouts to a caramelized char. Ina Garten’s recipe is as simple as it gets. The bitter aftertaste is eliminated, and you’re left with crunchy sweet nuggets of flavor. To amp up the crunch even more, this Goop recipe tops “oven fried” sprouts with lemony breadcrumbs, which add freshness and zing.

Then there’s the option of adding bacon, which, of course, makes everything taste better. This recipe from Food and Wine Magazine is the dish that the much-missed chef and television host Anthony Bourdain served at his Thanksgiving table. The sprouts are fried in the bacon renderings, steamed in just a little bit of water until tender, then served with the crispy bacon and a squeeze of lemon.

If you’re prepared to sacrifice some crunch, this indulgent recipe from Epicurious uses butter to bring out a nutty flavor in the vegetable, and enough heavy cream to make a decadent side, or even a luxurious main dish.

Our flavors, so far, have been somewhat traditional, but if you’re on the hunt for something completely different, how about Saveur’s curried Brussels sprouts, which rely on garam masala, cumin and fresh ginger to spice things up? Slow-cooked onions add a sweetness to the dish that’s sure to wake up the most sprout-jaded palate.

Still not convinced by your ability to cook Brussels sprouts?

Don’t. Simply serve them raw, as a slaw.

The Brussels sprout slaw from Southern Living takes inspiration from kale and Parmesan salad, and adds a distinctive holiday touch with pecans and apples.

If you have leftover sprouts to spare, why not try bubble and squeak? This traditional British dish is designed to turn limp leftovers into crispy fried potato patties. Serve with sausages for a simple and satisfying meal.