When Did Brussels Sprouts Become Less Bitter? The Surprising Reason They Taste Better Now

December 21, 2025 •

4 min read

Since the 1990s, scientists have systematically bred Brussels sprouts to have a milder, more palatable flavor. This transformation answers the question of when did Brussels sprouts become less bitter, revealing a culinary evolution that surprised many who remembered the notoriously pungent vegetable of the past.

Quick Summary

Selective plant breeding in the 1990s, initiated by a Dutch scientist, led to new Brussels sprout varieties with significantly lower levels of bitter-tasting glucosinolates.

Key Points

Selective Breeding: The change in Brussels sprouts' flavor was caused by selective breeding in the 1990s, not genetic engineering.
Glucosinolate Reduction: Scientists identified bitter compounds called glucosinolates and bred new varieties with lower concentrations of them.
Dutch Innovation: The effort was led by a Dutch plant breeder at the seed company Syngenta, who isolated the bitter chemicals and found less-bitter heirlooms to cross-breed.
Improved Flavor: The result is the modern Brussels sprout, which is significantly milder, nuttier, and slightly sweeter than its predecessors.
Culinary Change: Modern cooking methods like roasting and sautéing, which enhance sweetness and texture, have also contributed to the vegetable's improved reputation.
Genetic Influence: Some people are more sensitive to the remaining bitter compounds due to a specific gene, but the overall flavor is still much milder.
Market Popularity: The change in flavor and cooking methods has led to a major resurgence in Brussels sprouts' popularity and consumption over the last two decades.

The Science Behind the Bitterness

For many years, Brussels sprouts were the subject of a culinary dread, a reputation earned from their intensely bitter and pungent flavor. This off-putting taste was not an accident but a natural defense mechanism. Like other cruciferous vegetables such as kale and broccoli, Brussels sprouts contain chemical compounds called glucosinolates. These compounds were evolved by the plants to deter pests and grazing animals. For humans, however, they caused an unpleasant sensory experience. To make matters more complicated, not everyone experienced the bitterness equally. Scientists discovered that a person's genetic makeup, specifically the TAS2R38 gene, influences their sensitivity to these compounds. This meant that 'supertasters' with a particular variation of the gene would find the bitterness overwhelming, while others might perceive it as mild or nonexistent. However, the general consensus among the population was that the vegetable was simply not enjoyable, particularly when poorly cooked.

The Dutch Breakthrough of the 1990s

The turning point for the Brussels sprout arrived in the early 1990s, thanks to the pioneering work of a Dutch plant breeder named Hans van Doorn, who worked for the seed company Syngenta. Recognizing the vegetable's poor public perception, van Doorn set out to isolate the specific chemical compounds responsible for the bitterness. His research identified two key glucosinolates, sinigrin and progoitrin, as the primary culprits. With this knowledge, he delved into the world's seed banks to find older, heirloom Brussels sprout varieties that naturally contained lower levels of these compounds. These less-bitter varieties provided the genetic foundation for a new generation of sprouts.

How Selective Breeding Transformed the Sprout

The process that followed was a classic example of traditional selective breeding, not genetic engineering. Scientists cross-pollinated the older, less-bitter varieties with modern, high-yielding sprout plants. This meticulous process took years, with breeders working to select and refine new strains that not only produced a higher yield but also inherited the milder, sweeter flavor profile. By the mid-1990s, the first of these new varieties, such as 'Maximus', were introduced to the market. Over time, these new, improved sprouts largely replaced the bitter versions that had soured a generation of palates. The change was so profound that many adults who had disliked them as children were genuinely surprised by the improved taste.

From Disdain to Demand: The Modern Sprout's Rise

As the milder sprouts became more widely available, their reputation began to change dramatically. Consumers who once despised them were now willing to give them a second chance. This change coincided with a shift in culinary trends. Hot, fast cooking methods like roasting and sautéing became more popular than the traditional, bitterness-enhancing boiling. These techniques caramelize the sprouts' natural sugars, bringing out a nutty flavor and giving them a crispy texture that is far more appealing. This combination of a better-tasting product and better cooking practices propelled the Brussels sprout from a culinary outcast to a trendy, sought-after restaurant dish. Consumption rates in the U.S. reflected this change, increasing substantially in the 2010s.

A Comparison of Old vs. New Brussels Sprouts


Feature	Pre-1990s Brussels Sprouts	Modern Brussels Sprouts
Flavor	Strong and intensely bitter	Mild, nutty, and slightly sweet
Chemical Profile	High in bitter glucosinolates like sinigrin and progoitrin	Selectively bred to have lower levels of bitter glucosinolates
Cooking Reaction	Over-boiling produces sulfurous smells and mushy texture	Roasting and sautéing produce a crispy texture and caramelized flavor
Breeding Focus	Historically focused on plant hardiness and yield	Purposefully bred for improved taste and consumer appeal

Cooking Techniques That Enhance the New Flavor

Roasting: By roasting sprouts at a high temperature with olive oil, you create a crispy, caramelized exterior that highlights their natural sweetness. Avoid crowding the pan for the best results.
Sautéing: Pan-frying halved sprouts allows them to brown beautifully, developing a rich, nutty flavor that masks any residual bitterness.
Pairing with Complementary Flavors: Adding ingredients like bacon, maple syrup, balsamic vinegar, or lemon juice can create a balanced flavor profile by offsetting any trace of bitterness with sweetness, fat, and acidity.
Don't Overcook: The key to avoiding the mushy, sulfurous texture of old-fashioned sprouts is to cook them quickly and not overdo it. Aim for a tender-crisp interior and a browned exterior.

The Flavor Profile Evolution: A Timeline

16th Century: Brussels sprouts are first cultivated in Belgium, for which they are named.
Pre-1990s: Decades of cultivation focused on yield and disease resistance result in consistently bitter sprouts that few people enjoy.
Early 1990s: Dutch scientist Hans van Doorn isolates the specific chemical compounds responsible for the bitterness.
Mid-1990s: The first new, less-bitter sprout varieties, such as 'Maximus', are introduced to the market, marking the beginning of the end for the bitter sprout.
2010s-Present: The widespread availability of the new, milder sprouts, combined with modern cooking techniques, cements their place as a popular vegetable on dinner plates and restaurant menus.

Conclusion

The perception of Brussels sprouts has undergone a remarkable reversal, largely due to a deliberate and successful effort by plant breeders starting in the 1990s. The vegetable didn't magically improve on its own; it was transformed by science. By identifying and breeding out the compounds responsible for the intense bitterness, researchers created a milder, sweeter sprout that is far more palatable to the modern consumer. This story is a testament to how traditional plant breeding can directly impact our food experience, turning a once-reviled vegetable into a culinary star. So, if you're one of the many people still scarred by childhood memories of bitter, boiled sprouts, it's time to try again. The version you find in stores today is a different—and much more delicious—vegetable. Read more about this fascinating shift in culinary history From Culinary Dud To Stud: How Dutch Plant Breeders Built Our Brussels Sprouts Boom.

Frequently Asked Questions

Older varieties of Brussels sprouts had high levels of natural chemical compounds called glucosinolates, which served as a defense mechanism against pests but made the vegetable intensely bitter to many people.

The first milder varieties of Brussels sprouts began to be introduced to the marketplace in the mid-1990s, with a more widespread rollout occurring gradually thereafter.

Dutch plant breeder Hans van Doorn, working for the seed company Syngenta, isolated the bitter compounds. His work led to the selective breeding of new, less bitter varieties.

No, the flavor change was achieved through traditional selective breeding methods, where existing varieties with lower bitterness were cross-pollinated with modern, high-yield plants.

Yes, modern cooking methods like roasting and frying caramelize the sprouts' natural sugars, enhancing their flavor. Over-boiling, however, can still produce unpleasant sulfurous flavors and a mushy texture.

Yes, some individuals have a genetic variation (specifically in the TAS2R38 gene) that makes them more sensitive to bitter tastes. They may still perceive some bitterness, but the overall flavor is much milder than older versions.

According to scientists, the specific glucosinolates that caused the bitter taste were bred out, but the other beneficial health compounds were largely unaffected.

Older heirloom varieties with higher glucosinolate levels may still be grown by some specialty producers or home gardeners, but the versions found in most supermarkets are the new, milder varieties.