The sprouts should be small, firm and fresh. Steaming is fine, but I use a variant that might be called 'wok in a pot'.

Put a little water in a pot, add pat of butter, powdered thyme, and white pepper.
Cut sprouts in half and add to pot. Cover. Heat to high temperature; remove from heat when the water is almost gone. Use care not to burn!

Serve with more butter and salt to taste.

Requires watching, but the flavor is preserved.