There's a reason the phrase "Eat your vegetables" tends to inspire a certain sense of dread rather than a helpful reminder to improve your nutritional intake. For many people, the saying inspires memories of bracing for the herculean effort of choking down some awful-tasting greens to earn a dessert.

Some vegetables have a reputation as a food to be endured rather than enjoyed, and Brussels sprouts easily fall into this category. This vegetable provides plenty of nutrients, including iron, potassium, protein, and a several vitamins and minerals. But there's a reason Brussels sprouts recipes tend to hide the taste behind garlic or bacon. A 2008 study by Heinz dubbed Brussels sprouts the most hated vegetable in the United States.

Even if you vowed to never eat another Brussels sprout after you reached adulthood, you may want to try growing this vegetable for a season and see if your tastes have changed. The National Gardening Association says Brussels sprouts grown in the garden can prove to be much tastier than what you can buy at the grocery store.

Brussels sprouts have a long growing season and will be ready for harvest in the autumn. Frost will improve the vegetable's flavor, so the vegetables will be at their best later in the year.

If you grow Brussels sprouts from seed, you should start indoors. The Old Farmer's Almanac says you can start seeds inside your home about six to eight weeks before the last spring frost. However, you can also acquire a seedling from a nursery later in the season or sow seeds outdoors about four months before the first anticipated fall frost.

As with most plants, Brussels sprouts will do best in a site with full sunlight. The Cornell University Cooperative Extension says the vegetable can tolerate partial shade, but it will take longer for the plant to mature.

The soil should be well-drained and rich in organic matter. While the pH level should be somewhere between 6 and 7.5, Brussels sprouts can tolerate slightly alkaline soils as well. The Old Farmer's Almanac says raised beds will help protect the plants from temperature swings during the transition from one season to another.

The National Gardening Association recommends planting four or five seeds at a depth of a quarter of an inch. Once the seedlings are about four or five inches tall, thin them out to leave about 14 to 24 inches between the healthiest plants. Since the plants can become rather large, this spacing will give them room to grow and allow air to circulate.

Brussels sprouts need at least an inch of water every week. If your garden does not receive enough rainfall to provide this moisture naturally, make up the difference with your watering can. A layer of mulch will help the plant retain this moisture.

The gardening company Bonnie Plants says you can amend the soil before planting by adding some nitrogen-rich fertilizer. If the plant has small buds and hollow stems, it is a sign that it is not receiving sufficient amounts of boron. An application of borax will help remedy this issue.

The National Gardening Association recommends removing the lowest leaves when the plant is about half as tall as you'd like it to be. This step will help the plant to reach its maximum height. You can also pinch the growing tip when sprouting has occurred on about one foot of the stem if you want to encourage the Brussels sprouts to reach maturity faster.

Several pests and diseases will affect Brussels sprouts. These problems include cutworms, flea beetles, cabbage aphids, clubroot, and white mold. The Cornell University Cooperative Extension says floating row covers can keep pests at bay. Do not plant Brussels sprouts or other mustard family plants in the same location more than once every three or four years to cut down on the possibility of disease.

Harvesting should be done from the bottom of the plant. Bonnie Plants recommends twisting sprouts off when they are green, firm, and about one inch in diameter. The sprouts can be harvested through light frosts, and production will not stop until there is a hard frost.

Brussels sprouts taste best when they are used fresh, but the Old Farmer's Almanac says they can be refrigerated in a plastic bag for up to five days. Do not wash the sprouts before storage; they should only be washed when you are ready to use them.