Some people believe that cutting an "X" deep into the stem end of each sprout will help the sprouts to cook evenly and more quickly.
However, in an article from The Guardian published on 7 November 2014, it is pointless scoring the base with a cross, as it can make the sprouts waterlogged.
Sprouts are a dense vegetable; it’s easy to overcook the outer leaves as you wait for the core to soften.
Instead, steer clear of the expensive ready-bagged kind and cherry pick the smallest sprouts, which will cook through more quickly. If you can only find large sprouts, do as Gordon Ramsay suggests, and cut them in half before cooking.
Think you don’t like Brussels sprouts? Check out some tempting recipes for sides and mains that will change your mind at Realsimple.com.