If you turned up your nose at Brussels sprouts when you were a kid, it might be time to try them again.

Tied with broccoli for providing the most folic acid and ranking first for the most vitamin E and omega-3 fatty acids of all cruciferous veggies, Brussels sprouts are captains of cardiovascular health and cancer prevention. In fact, they contain phytochemicals that actually protect against DNA damage.

While studies suggest that humans have a genetic disposition toward either loving or hating their bold taste, most of us can savor their flavor with some cooking tricks:

• Try an Asian flair. Stir-fry Brussels sprouts with sesame oil, soy sauce, onions, and ginger — flavors that tone down their bitterness and make for a sweet-and-salty Asian dish.

• Up the flavor. Cook them with bacon bits, chicken stock, garlic, lemon juice, and onions to neutralize their pungent punch and highlight their natural zest.

• Go sweet. Drizzle steamed sprouts with a sauce made of butter, brown sugar, nutmeg, a dash of salt, and walnuts for a rich, sweet spin.

• Try a new recipe. Get inspired by a new recipe. Try KP’s own Dr. Preston Maring’s recipes for Glazed and Crispy Brussels Sprouts or One in a Million Chance Brussels Sprouts.

Try these tips and you can join the ranks of Brussels sprouts lovers everywhere.