"PLEASE......somebody at one time had a recipe for brussel sprouts that really took the "edge" off of them and they were terrific......any help with that would be appreciated...thx"
The key is to buy ones that were picked early and avoid the big, tough, bitter ones.
Definitely small ones and I still believe in the old wife's tale they are better after the first frost.
Trim sprouts and slice in half the long way. Place cut side down in nonstick frying pan with equal parts of butter and extra virgin olive oil.cook on med high until the cut side starts to color. Turn the sprouts, add salt and pepper and some cream sherry or madira, cover and simmer till tender.
If you don't love them prepared this way, I'll give you your money back.