Brussels sprouts will be extra tasty if cooked with 1 added common ingredient

There are two types of people, those who like Brussels sprouts and those who hate them, and you'll often find that most people are the latter, and that's usually down to the bitter taste the vegetable has. Though despite the general hate towards sprouts, the vegetables nearly always have to make an appearance at the Christmas dinner table, and with the festive season around the corner, you might want to find a way to make them edible.

Fortunately, a chef has revealed plenty of ways to make Brussels sprouts "more delicious than ever", and one of the ways is simply adding a common ingredient that most people probably already have in their kitchens and eat regularly.

Lyndsay Burginger revealed on cooking website The Cookful that she has "fallen in love with Brussels sprouts" and has ways to make others "love them too," one of which is adding cheese.

She explained: "I hated Brussels sprouts as a kid. Despised them. Loathed them. You could beg and plead, offer me bribes but I would keep my mouth shut. Those little green cabbages were not my friends."

However, after attending culinary school, she "fell in love" with the vegetable and has since been able to offer expert tips on how to make others enjoy them too. Cheese was one of the 13 ways she claims make Brussels sprouts tastier.

She wrote: "Cheese is fatty and it's also salty so it totally helps with the whole bitterness problem. Salty and/or creamy cheeses are your best bet. Go with goat cheese, an aged Cheddar, pecorino, or creamy ricotta."

Ms Burginger also revealed ways to make the veggie taste better without adding any ingredients. She recommended sautéing, roasting, and boiling them.

She added: "Boiled or steamed Brussels sprouts can be great. But they can also be bad. The trick is to not overcook them. We can't give you an exact time here because sprouts are different sizes. You're looking at simmering for around 4-7 minutes though. Be sure to test often to make sure they aren't getting to soft."