Brussels sprouts need a PR makeover, because no one seems to like them.
Old varieties have been greatly improved from those forced on you as a child. Equally, cooking methods probably can stand some updating from the warm, mushy, bitter Barbie-doll-sized cabbage.
Don’t boil them to death, but instead try instead some quick roasting underneath the broiler.
Today we can thank breeding programs for developing a number of improved varieties of Brussels sprouts that are sweet and nutty in flavor.