When you say bitter do you actually mean bitter or just a horrible taste?
If its bitter it means a bad crop and nothing will make them taste nicer.
If its horrible to taste add chestnuts (doesn't make them any nicer just looks better) or a cheese sauce. I used to sprinkle vinegar over brussels sprouts and green cabbage to make them more enticing. But to be honest you either like them or not whatever you do.
I find boiling them for a very very long time makes your house smell of the evil buggers. Much better to buy a bag of frozen prepped Brussels and just leave them in the bottom of the freezer. Have some spinach instead-bit of butter, some black pepper. Carrots are nice too
Edited to add:
-Perceive all tastes as more intense than other taster types, particularly bitter tastes
-Tend to be fussy about their food and have strong food likes and dislikes
-Usually don't like coffee, grapefruit, cabbage, Brussels sprouts and spinach
-Have lots of papillae, the tiny bumps on the tongue that contain taste buds
Around 25% of people are said to be supertasters
Which Kind of Taster Are You?
The Saccharin Test: Mix one pack of saccharin (Sweet'N Low) into two-thirds of a cup of water. Now taste the water. You'll probably taste a mix of both bitter and sweet, but focus on which taste is stronger.
If the sweet taste is dominant, it means you're probably an undertaster. If bitter is the dominant taste, it means you're probably a supertaster. If it's a tie, you are in the half of the population of regular tasters, so don't sweat it. Surely, you may have to do the test more than once to tease out differences.
The Blue-Tongue Test: Wipe a swab of blue food dye on your tongue and inspect the small circles of pink-colored tissue that polka dot the newly painted blue tongue. Those are called papillae. Then, put a piece of paper -- with a 4 mm hole, or the size of a hole punch in three-ring paper -- over your tongue.
Use a magnifying glass to count the little pink dots you see in the hole. If you count fewer then five dots, it means you're an undertaster, while more than 30 indicates you're probably a supertaster.
Cut some smoked dry cured bacon into 1 inch pieces. Fry in oil until done. Grate your sprouts and stir fry in the bacon oil over a medium heat for 3-4 minutes. Add to the bacon. You won't believe you're eating sprouts.
We found this out last Christmas at a big dinner when the sprout debate broke out, I happened to be sat next to someone who knew why who pointed me to this:
Why do they taste bitter?
Known as glucosinolates (which include sinigrin, progoitrin and glucobrassicin), these bitter-tasting plant chemicals are designed to put off peckish predators because while you may not want to eat sprouts, sprouts do not want to be eaten either, hence they have developed these weapons of self-defence.
But some people adore sprouts
The reason why some people love sprouts is probably on account of genetic variations in our taste perceptions, researchers say. Scientists are able to test these by getting people to taste a little piece of paper impregnated with tiny amounts of a chemical with a similar structure to those found in sprouts.
It's all in your taste buds
The scientists say that we can be divided into non-tasters, medium-tasters and super-tasters, and that the latter appear to have a higher density of taste buds than the other two groups. It is the super-tasters among us who steadfastly protest their dislike of sprouts, and quite often do not enjoy green tea, coffee, grapefruit juice and other cruciferous vegetables such as cabbage and broccoli, all of which share bitter-tasting undertones. The medium-tasters are those who do not like sprouts much, but manage to tolerate them on their one and only annual exposure at Christmas lunch. Non-tasters tuck in with gay abandon.
Spare a thought for women
It appears that the majority of super- tasters are women. This makes evolutionary sense given that women were the âgatherersâ and foraged for berries and so on. Bitterness was a warning of toxicity in a food, which put women off trotting back to the cave with poisonous fare. With this in mind, it has made sense for industry to use âdebitteringâ processes to make them more acceptable. This is where health experts and food companies differ. The former want more glucosinolates because they appear to have cancer-fighting powers, while the latter want fewer to make them more palatable. Given that you also get vitamin C, carotenes and folate from sprouts, the food industry may have a point.
Be kind to sprout-haters
However, no matter how engineered, super-tasters will detect bitter notes in this little vegetable. So this year, when promising to spread a little goodwill, start with the poor relative who gags at the sight of your sprouts. Pile his or her plate with extra carrots instead and save the sprouts for those who love them.
Amanda Ursell is the Times nutritionist
From here: The Times
It seems that no matter what you do to the little beggars some people will never like them, even sugar coated.....mmmmmmmm!