Back in the fifties, sprouts (and all greens, such as cabbage or kale) were cooked in boiling water for about forty-five minutes until they were a horrid yellowy colour and nearly pureed. No food value left, they smelt disgusting and tasted vile.
Nowadays, I only wash them, I don't 'peel' them or cut them. They go into briskly boiling water for about four minutes. They must still be a lovely bright green and very crisp (not soggy in any way). Drain and add a generous knob of butter. Gorgeous. We eat them by the dozen.