That is why he tries to kill the taste, Honey, Chilli Brussel Sprouts. Yetch 
Do you have the sort of dislike of the sprout that some people have for coriander? That is, its genetic. There must be a reason for not liking this delicious little brassica…
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Classic sprout dish - excellent choice. Sprouts also work well with chestnuts.
The opening post, has to me, a logical error. It proposes that sprouts are disliked by chefs and that chefs know that their paying customers most likely do not like sprouts. Therefore, it claims, chefs are obliged to disguise the sprout and the sprout taste with sauces, additional ingredients or some other culinary trick. But hang on, the chef does not have to order sprouts for the restaurant. They could avoid the whole problem by simply not accepting any sprouts when the greengrocer turns up. I doubt very much that a chef ends up sitting down with his sous chef and agonising over how to disguise all these sprouts that have been forced on them. “Jean-Pierre, but what do we do?” Imagine a very strong French accent. “Zees foolish grocer has given us 30 boxes of sprouts. How do we make them work with the dishes we planned this morning? Pavlova avec sprouts?”
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I don’t mind sprouts , as long as they’ve been boiled so they’re soft, then fried in butter in a frying pan. It gives them a more subtle flavour.
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That looks very tasty … I’ve never tried that, with bacon.
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