Well it's only 51 weeks later, and hey better late than never!
My strategy for sprouts is to split them in half. Open up windows/crank the ventilation to high and get a carbon steel or cast iron skillet blazing hot, ala steak searing temperatures, then add a generous amount of olive oil or cocounut oil and immediately add the sprouts. Char them as if they're sinners who used their cellphones in church until they're nicely blackened. The faster it happens the better, high heat and frequent stirring will let them char without char-coaling. Once gently burnt and fork-tender, remove from the pan, sprinkle some sea salt, crack some black pepper and spritz a little lemon juice over them and they become my favorite vegetable.