Bow down to Brussels sprout and never look back

If you don't like Brussels sprouts, you might be doing them wrong.

Sorghum pilaf with roasted Brussels sprouts, cranberries and grapes. Source: Masha Davydova

In terms of polarising food choices, Brussels sprouts are right up there with durian fruit and coriander. It may well be for the same reason, too. Just as coriander has been found to taste like soap to people who carry a particular gene, Brussels sprouts apparently morph into sulphur for up to 50 percent of the population.

Well, maybe not sulphur exactly. Just very, very bitter and unpalatable and basically yuck. We've all heard the complaints.

Such a shame for some, but it does mean more Brussels sprouts for those of us who only taste sweet, nutty goodness. Unless you cook them for too long, of course. Then we are totally on board with the whole bitter thing.

Assuming you're not going to overcook these dishes, get ready to bow down in awe. When Brussels sprouts are good, they are positively angelic. Now that's enough to convert even the most adamant Brussels sprout hater.

Shot through

Keep the chilli coming and deep fry the sprouts! Source: The Cook Up with Adam Liaw

Adam Liaw knows the best way to treat Brussels sprouts is to douse them in gunpowder. That's the Southern Indian gunpowder spice mix, of course. A good sprinkling of urad dal, chana dal and a bunch of other spices brings out B. Sprout's fiercer side.

Sweet side

The only thing that can make Brussels sprouts and figs even better is a pomegranate molasses dressing. Source: SBS

Want to know the best way to get on Brussels sprouts' sweet side? Pair them with figs. They won't need much else to taste heaven-scent.

Cut through

If you are looking for a flavourful veggie dish to complete your dinner table, this one is a winner. Source: Masha Davydova

This well-balanced pilaf adds sour notes from cranberries, sweetness from grapes, freshness from herbs and awesomeness from Brussels sprouts.

Toasted right

A winter's night, bitter wind blowing, but you're oblivious to it all as you sink your teeth into your Brussels sprout toasted sambo. Source: Desiree Nielsen

Putting Brussels sprouts on a toastie is admittedly a bit left of centre. But that's what makes this sandwich so good. The Sprouts are gently sautéed until slightly caramelised, bringing out a sweetness that sings to the melted Havarti cheese.

Just roasted

Apples and honey add sweetness to this irresistible roast. Source: Alan Benson

Boiling is the reason so many people hate Brussels sprouts. Or most vegetables, really. Don't boil them, roast them. This recipe does exactly that with added bacon. Tempted yet?

Added kale

Brussels sprouts add crouton-like crunch to this thoroughly modern take on a classic Caesar. Source: Abrams

Are we pushing our luck by adding kale? You can only imagine that this brassica-laden dish packs a bit of an, er, after-punch. Don't worry, the garlic lemon dressing on this modified Caesar salad adds plenty of acid to knock the brassicas into line.

Get skewered

Pepper berry sauce adds a touch of sweetness to beef and Brussels sprouts skewers. Source: On Country Kitchen

Small Brussels sprouts are simply adorable on a skewer. They also add crunch and a hint of bitterness. Note the crunch: this is not the time to cook your Sprouts until soft. Actually, it's never the time to cook your Sprouts until soft...

Completely creamed

Who could resist Brussels sprouts cooked in a sauce of bacon and cream? So indulgent you'll forget you're eating vegetables. Source: My Family Feast

Now here's a recipe that anyone who endured Brussels sprouts at Chrismas as a kid might think they know well. They won't, though. While the recipe does break the golden rule of never boiling Sprouts, it's very clear that you only boil them until tender. Not mushy. Not sulphurous. Just until tender.

Slaw good

A beautiful, crunchy warm slaw. Source: Mary's Kitchen Crush

A slaw that's made for winter feasting simply has to contain Brussels sprouts. Sliced very thinly and baked, they are crunchy and oh-so-good alongside kale and radicchio.

All hail the Brussels sprout!