They are the Marmite of veggies, the bane of bairns. And I love ’em.
Their growers have their own association (as you do) who are campaigning against boiling the little critters. Steam, stir-fry or microzap, they insist.
But I humbly suggest an easier way to max their flavour. Take a shallow dish, drizzle ’em with extra virgins, cover with foil and bake in the oven with the roast. Say 15 or 20 minutes – to taste. Crisp or not, you decide. And it’s true, sprouts improve with frost and don’t mention Brussels.