Sorry about the family drama.
+ a gazillion. I also occasionally do them in olive oil 'til the edges are charred. Much salt and garlic of course. My mother, bless her often mediocre cooking skills, used to boil them until they were almost mush. My brother and I would rub them on a stick of butter to give them some flavor.
Half my plate was brussels - heaven is a charred, salty, garlicky brussel sprout.
"Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine