Only way I can tolerate Brussel sprouts is by cutting them in half, topping them with lots of raw bacon and roasting them in the oven. As the bacon cooks, the fat drips on to the sprouts and makes them taste of bacon. Then cover in cheese.
The correct proportion is equal or greater parts bacon and cheese to sprouts
You might need to boil the sprouts first, to soften them. I tend to use streaky bacon as it has more fat to render and a nice mature cheddar. Any strong cheese will do, really, so you can experiment.