The best way to cook Brussel Sprouts is to pan-fry them in bacon grease.
I use frozen sprouts, but apparently that’s tantamount to sacrilege to a few of my friends.
Oh well, I think we all knew I was not that holy.
I use uncured, unsmoked bacon (the flavors are amay-za-zing!) and sometimes crumble up some bacon as a garnish before serving. You could cut the sprouts in half, that allows the bacon grease to seep in even further. Someone recommended then drizzling with balsamic vinaigrette before serving; I haven’t tried that, but it sounds delish!