I grew brussels sprouts once when we lived in the city but they weren’t very successful. With Auckland’s warm winters, they attracted white butterflies and became a food-laden nursery for hungry green caterpillars.
The sprouts I did manage to harvest before the caterpillars got them were a bit ho-hum.
I realise now that it’s a cold, hard frost that makes a good sprout. With the harsh winters we get in Arrowtown, white butterflies are not a problem, and the frosts (and snow) transform them into sweet, tender, delectable morsels. With a good frost, the plant converts starches into sugars to sweeten the sprouts.
On that note, I encourage any brussels sprouts doubters to give them another chance. The only stipulation is to not boil them.
I reckon that many doubters are the result of childhood memories of over-cooked, limp, boiled sprouts.
Instead, toss them with olive oil and salt and pepper, and roast in a hot (200 degrees Celsius) oven for 20 or so minutes until golden, or saute them in butter with a little squeeze of lemon or balsamic vinegar.