Never had to train myself, always just liked them, and they don't taste particularly bitter. So I had a hunch it was like cilantro, and seems there's indeed a

Never had to train myself, always just liked them, and they don't taste particularly bitter. So I had a hunch it was like cilantro, and seems there's indeed a genetic reason[1]. So fair enough, if they taste bitter I'll accept it's not a nice side dish. [1]: https://www.compoundchem.com/2014/12/04/brusselssprouts/ https://www.compoundchem.com/2014/12/04/brusselssprouts/