Selective breeding does play a role but also how you prepare them. Just like other brassicae if you cook them for too long they start smelling bad, so you want to use high heat and relatively short cooking times.

For example. My go-to approach is to cut them into halves and pan-fry in lard. High fire. People claim it's delicious.

I just bake them with a little oilve oil, salt and rosemary. That's all it takes. If I have the time I boil them for 5 minutes before cutting them in half and baking them.

I literally just take them out of the freezer, drizzle a little bit of olive oil (1-3grams), salt, garlic powder and air fry them for 23 minutes at 200 C.

That's it.

Same recipe works with green beans, asparagus, broccoli

Individual tastes are a thing, too. At least someone out there is bound to dislike even the most beloved dishes; the thing, for me, is how many people claim to hate Brussels sprouts, even if they deserve some leafy and greasy love.

Shallow fry works just fine... no need to smother them