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I cook brussels sprouts like that but add garlic. Then when they come out of the pan sprinkle them with parmesan cheese. Cook brussel sprouts and cabbage the same way.

I'll make em on the grill, make a little double-thick tin foil pan/boat. Throw in whatever, raw bacon (cooks with it), onions (usually get their own boat though), chunks of fresh garlic, chunks of butter, maybe some coconut oil, then a mess of basil/oregano/marjoram/savory/sage/cumin/coriander/powdered ginger/dry garlic/smoked paprika/chipotle powder/etc/etc (pick several, I don't do all of em every time), and then splash some Worcestershire sauce on top. Mix often while grilling till it's all soft and deliciously browned, add some more Worcester or butter or coconut oil if it's getting dry.

Comes out delicious, but not much straight brussel sprout flavor like many recipes. Also, same recipe works for onions, or squash/zucchini (minimal spices, mostly green ones), or many other veggies.

To make a tin foil boat/pan thing, roll off a square or rectangle of foil, then pull out double. Fold in half. On the folded side, put your finger an inch or two in from the corner, then grab the corner with your other hand, pull up, and twist on itself, then fold the corner in/out. Do the same for the other folded corner, then do the double-edge corners. four fingers pushing the bottom of each corner will help flatten it out. You can fold a 1/8in of the edges over to help prevent tearing when carrying it, especially for the three double-edge sides.