The only way I like Brussel Sprouts is oven roasted.  The texture is completely unlike the mushy, boiled lumps I had grown to hate.

3 lbs Brussel sprouts, washed, ends trimmed and larger specimens halved
4 slices of bacon, cut into small, narrow strips (thick cut works well here)
3 cloves garlic, minced
3~4T olive oil
salt and pepper
2T sherry or red wine vinegar

Heat oven to 450 F with a rack in the center of the oven.  Line a baking sheet with foil.  Toss Brussel sprouts with olive oil and arrange in a single layer on the baking sheet.  Sprinkle bacon pieces and minced garlic.  Liberally salt and pepper mix by hand.  Roast for 10 minutes then pull the pan out and vigorously shake the pan and return pan to the oven for 10 more minutes.  The exterior of the sprouts and the bacon should be crisp.  Remove pan from the oven and toss with the vinegar and serve.