Brussels Sprouts problems, diagnosed

Bitter Brussels sprouts are usually an under-browning or scorching problem. Crowded or gently cooked sprouts can steam instead of caramelize, leaving their cabbage-like bitterness dominant; excessive heat can instead burn edges or oil and create acrid bitterness. For roasted sprouts, look for an uncrowded pan, strong heat, cut-side contact, deep golden color and a tender center.