There are many more palatable ways of serving brussel sprouts than overboiling them until they are soggy. I prefer to bring them to the boil (in a little water, i.e. not immersed fully) then lowering the heat substantially and barely simmering until al dente. That way the outer leaves are not mushy.
A nice alternative is halving them and sauteeing them with pancetta (and perhaps roasted chestnuts at xmas).
Also grated into a coleslaw is another way with them (might need something sweet in the coleslaw to counteract their sharpness though, e.g. raisins).
"All you need is love. But a little chocolate now and then doesn't hurt" (Charles M. Shulz)