Not everyone tastes them the same. There is a gene that makes you taste more or less the bitterness of PTC (phenylthiocarbamide)
https://www.centreofthecell.org/blog/science-questions/why-d...
https://www.centreofthecell.org/blog/science-questions/why-d...
This is often said to be because of the new breed that is less better, but I also agree with GP that better cooking methods have something to do with it. I love brussels sprouts, but my stomach flips at the thought of boiled sprouts.