I've never been able to tolerate brussel sprouts in any form, but my wife, and her extended family, that visit far too frequently, love them. So, to be accommodating, I've prepared them in countless forms, and still can't stand them. The closest I ever got to actually ever being able to tolerate them was when I trimmed, sliced, and sauteed them with some herbs, diced prosciutto, and authentic high quality balsamic vinegar. Then in struck me that all I was doing was "masking" the flavor of the cheap sprouts with very expensive prosciutto and balsamic. The wife and her family loved them, however, but I never did that again.
All that said, something occurred a several years ago that changed my attitude towards toward brussel sprouts, and no, it was not a recipe. I was reading an issue of "Scientific American" magazine on a long boring flight and there was an article regarding the difference in the DNA makeup of those who liked and disliked brussel sprouts. In short, it deals with the mutation of a specific gene, TAS2R38, and that those individuals who lack the gene variant that codes for the functioning taste receptor can eat the molecule it has evolved to interlock with, such as brussel sprouts, and won't know a thing about it. For those individuals who don't lack the variant, the reaction will be the opposite.
Well, since then, while everyone else at the table is eating brussel sprouts I can, without shame, eat something such as asparagus and , silently and smugly think that, maybe, just maybe, I might be genetically superior to all of them. ;)
I couldn't find the article that I original read but the link below is another article which gives a brief description of the topic.
https://www.theguardian.com/science/blog/2011/nov/01/brussel-sprout-gene[/QUOTE]