In my case, it was an aunt’s horrible casserole of a cheese sauce and overcooked, watery sprouts. I’m so glad I gave them another try as an adult.
I cook asparagus and Brussel sprouts on the grill, the family loves them, I don’t. I cut the sprouts in half. Brush with olive oil (I prefer flavored varieties I get at a small shop in Port Townsend, Washington) and a little salt. Grill till tender. It takes just a minute or two at the most.