Sprouts are like sponges. They absorb dressings and juices. Steaming rather than boiling helps them avoid absorbing their cooking water, which can make them seem soggy and bitter. Choosing smaller sweeter button sprouts will lift your culinary results in an instant.
Look out for sprout tops priced for their badass flavour. Treat them as you would a cabbage. Devour them like all veggies.
Take the leaves off those little green champions and sauté them quickly with bacon/spec and black pepper. There’s no going back after that.