Brussels sprouts and I have quite a history together.
First of all, I've always loved them. Even when I was a kid; loved them. And when I was living on my own and could do weird living-on-your-own-with-no-one-else-to-cook-for things like eat nothing but Brussels sprouts (with about a pound of butter on them) for dinner, I (often) did.
I used to make them the way my babysitter made them when I was growing up - basically just boiling them - until I realized...hmmm, probably not the best way to do it. It leeches out flavor and waterlogs them, and besides: they end up looking a little "eh". So I started roasting them like everyone says to do...but I don't especially love roasted vegetables (or crispy Brussels sprouts).
Finally, I found my own personal Brussels sprouts Sweet Spot: steamed until half-cooked, then finished off in a sauté pan with lots and lots of salty bacon, a little lemon, and salt.