When shopping for Brussels sprouts, look for those sold loose rather than in a box, for then you can choose the size you like - and get them close to the same size for even cooking. Choose sprouts that are compact. Avoid the puffy ones with loose leaves because they are getting older.
To avoid the aroma cook a couple of pieces of celery with the sprouts.
Steam if possible since when boiled the sprouts often fill with the rather strong, cabbage-tasting water and are unpleasant to eat.
Try them flavored with curry or combine with cooked tiny white onions, or chopped fennel, or celeriac.