A typical google result...
Brussels sprouts—the variety of cabbage with a stout stem and a budlike head of tightly folded leaves—are named after the city of Brussels. The modern version of the plant was originally grown primarily in the area of Northern Europe now known as Belgium, of which Brussels is the capital. In the name of the cabbage, Brussels is usually capitalized like the name of the city, though some publications don’t capitalize it.
The Wikipedia page doesn't even say "Brussel sprout" is an error. It avoids the term entirely.
Roast em in the oven and slap some basalmic vinegar and black pepper on there, maybe grated parmesan or bacon if you're into that :chefs-kiss:
Another Hexbear mentioned that this thread. Why do you use that?
It balances the bitterness with a little acid and sweetness. And now that I think about it you can use some before roasting so it caramelizes a little, blends with the roasty char into a nice complex flavor.
I'm going to start doing that.
Years ago I bought a bottle of balsamic vinegar that for me is enormous. It must be 750 or 1,000ml. My plan was to stop buying salad dressing and just make it myself. But I stopped eating cold veggies entirely so the bottle has just sat lonely and unloved in my kitchen cabinet.
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