Although you've probably learned to not overcook most vegetables, perhaps you still boil sprouts into submission. They develop the odor and flavor of sulfur. As soon as you can easily stick a knife tip into the thickest part of the sprouts, stop cooking. You can speed up the cooking time if you make a small slash in the bottom of each sprout. Plain sprouts taste better when you add some flavorings.
Most foods do.
The advantage of brussels sprouts is that you don't have to do too much. And serving brussels sprouts with mustard and garlic-scented roast chicken doesn't hurt, either. Place chicken in small noncorrosive, oven-proof pan. Spread oil mixture over chicken. Cover and refrigerate 1 hour.