That’s like asking if Brussels sprouts are worse than beets. They’re both objectively bad.
Yet another indefensible position. Brussel sprouts can be amazing. Having them for lunch today.
I had brussel sprouts and beets for dinner last night.
Cut the brussel sprouts in half, coat in butter, sprinkle with black pepper, salt, and fresh parmesan cheese and bake at about 400 for 20-30 minutes.
Cube the beets about a half inch, then toss with balsamic vinegar, olive oil, salt, pepper, a little drizzle of honey, and rosemary. Roast at 425 for about 40 minutes (until they get crispy).
Both recipes make pretty tasty stuff.
:P