Belgians know how to cook them.
I fondly remember my Belgian grandmother's Brussels sprouts, steamed then tossed in butter with bacon and chestnuts.
Beautiful cabbagy flavours with a nice salty cultured butter and strongly smoked bacon.
In contrast my mother's were boiled to death, she never learned my nan's cookery skills.
The thing is Brussels sprouts today, due to an extensive selective breeding program, are far sweeter than they were in my youth, often lacking much flavour of any kind.
My wife blanches them, cuts them in half and fries them with bacon, fennel seeds,cumin seeds and finely chopped fresh red chilli. Yum.