I like Brussels Sprouts, but not if they're mushy or stinky. They never have to be that way.

Use frozen sprouts of about the same size. They all get cooked at the same time if all are the same size. If they're of different sizes, some will be undercooked, while others are getting mushy.

Use a small saucepot with a lid. Tilt the pot slightly to the side, place the sprouts upright leaning against the side of the pot, and so they'll hold each other upright. Place the round side pointing upwards, and the stem side down in the pot. Fill the bottom of the pot with one layer of sprouts, all just barely firm against each other. Once done, add no more than 1/4 inch deep of water to the pot. The water in the bottom of the pot will cook the tough stem ends done, while the fragile, round tops steam gently.

Do not submerge the sprouts in water, just the 1/4 inch of water in the bottom of the pot.

Place three or four pats of dairy butter on top of the sprouts. Bring to a low boil. Only cook until they begin to turn a vibrant green. Quickly take pot from the heat, and place the lid on. Allow to steam about 5 minutes.

A small pot will cook them much quicker than a larger pot. My small sauce pot holds about 15 small sprouts, and they are perfect within 5 minutes.

If you happen to lift the lid before they've steamed for 5 minutes, and they've already become a bright, vibrant green, they're done, leave the lid off or they overcook in the steam.

I say it this because I won't know which size of sprouts you're cooking, or how many.

I find this method prevents the sprouts from going mushy, stinky or worm green. This method always seems to steam them tender, slightly sweet and buttery delicious!