By editor
Originally published on Fri November 16, 2012 8:07 pm
Brussels sprouts — long relegated to the bottom of the culinary barrel alongside lima beans, liver and the occasional fruitcake — have enjoyed a renaissance in recent years.
But there's an enduring reason so many have wrinkled their noses at this Thanksgiving meal staple: They smell. Like broccoli, cauliflower and other cruciferous vegetables, Brussels sprouts are rich in hydrogen sulfide gas. When cooked, those stinky gases escape, offering a less-than-warm welcome to Thanksgiving meal guests.
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