As with most produce, brussels sprouts are much better the fresher they are. I had never seen them on the stalk until I went to Rainbow, where I picked up about a half-pound of them. The other factor that contributes to bad brussels sprouts is overcooking. Apparently, when cooked, they release a chemical similar to sulfur. While this can be nice in small amounts, it quickly becomes overpowering.
So far, I have only steamed them; a pound of brussels sprouts dropped into a steamer basket and cooked for about ten minutes with a little lemon juice and dill. The sprouts should be gently turned a couple times during cooking and will turn a very vibrant green. To go with, I adapted Martha's suggested recipe. I dropped about four tablespoons of butter into a large glass bowl and heated it in the microwave until it was nearly liquid. To this, I added about two tablespoons of lemon juice, a tablespoon or so of dill, pepper and olive oil. I blended this and then swirled the bowl to coat the sides. Once the sprouts were done, I gentle placed them into the bowl and tossed to coat.
The second time I made, them, I added one tsp of nutmeg and sugar and a tablespoon of thyme to the butter mixture. I rather liked the combination of the brussels sprout's own flavour and the nutmeg, although I don't think my roommate was as fond of it.
I think next I'm going to have to try shredding them and cooking them that way. I also have plans to serve them to my mother, who hates them. Also, I might add that preparing the butter sauce in a proper sauce pan over the stove will probably yield a nicer, more combined flavour.