Brussels sprouts are small, round vegetables that look like tiny cabbages, usually about the size of a walnut. They grow in a peculiar way: dozens of them sprout along a tall, thick stalk, clustered together like green buttons on a coat.

These vegetables get their name from Brussels, the capital of Belgium, where they became popular in the 1500s. They're part of the cabbage family, which explains why they look like miniature versions of their larger cousins.

Brussels sprouts have a strong, slightly bitter taste that many kids find challenging at first. When overcooked, they can become mushy and develop an unpleasant sulfur smell (that's caused by a chemical reaction inside the vegetable). But when roasted until the outer leaves turn crispy and caramelized, they develop a nutty, almost sweet flavor that surprises people who think they don't like them.

These little vegetables pack serious nutrition: they're loaded with vitamins and fiber. Many adults who hated Brussels sprouts as children discover they actually enjoy them when they're prepared well. It's one of those foods where the cooking method makes all the difference between “no thank you” and “may I have more?”