Originally Posted by skyline

Overcooked brussel sprouts release a lot of sinirgin, you're basically eating/smelling sulfur. Whether you're using a dry or wet cooking method they're best cut in half or quartered and cooked as fast as possible limiting tissue damage. Sinirgin is water soluble so you can limit the bad taste with wet cooking methods, however dry cooking methods make them nice and crispy. If they still taste bad you're probably not seasoning them, salt takes the bitterness out of foods. I prefer mine grilled/broiled.