I'll eat pretty much anything. Sure, there are a handful of things that I avoid... like tinned sprats in mustard sauce.
Soggy, over-steamed brussel sprouts I find equally disgusting. Perhaps more so.
So I took our one bunch of CSA brussel sprouts for the year, plucked them from the stalk, and halved or quartered them depending on the size. Next, I tossed with salt and olive oil and roasted in the oven at 400 degrees F until very lighted browned and not burned. Served with goat cheese dollops and toasted pine nuts on top, and a squeeze of lemon juice, this preparation made the sprouts into a tasty and attractive side dish for meat or a pasta course.