Here's another recipe for sprouts. It gets rave reviews every time, even from those that claim not to like Brussels Sprouts at all.

Pan Roasted Brussels Sprouts

½ lb. sliced pancetta, diced
8 Large shallots quartered
2 lbs Brussels sprouts, quartered
½ C white wine vinegar
Salt and pepper to taste

In a large pot, fry the pancetta till almost crisp. Stir in the shallots and cook until golden. Add the Brussels Sprouts and cook, stirring occasionally for 12 minutes. Add vinegar and cook till almost evaporated. Add salt and pepper to taste and serve.