When you mention Brussels sprouts to friends, there's a good chance you'll get mixed reactions. Celebrity chef Guy Fieri relates to the reluctance some people have towards the veggie, but one cooking technique made him begin to enjoy them.

Fieri recommends roasting them in the oven on a cooling rack set over a baking pan. This method allows the air to circulate, causing the Brussels sprouts to develop a crunchy texture and eliminating the sogginess usually associated with the vegetable.

Interestingly, 50% of the population carries a gene that changes the taste of Brussels sprouts into something unpleasant, which may explain why some people have such an aversion to the vegetable. Even so, Brussels sprouts are loaded with vitamin K, vitamin C, fiber, antioxidants and Omega-3 fatty acids.