My gal likes her sprouts steamed. Then, roll around in some melted butter along with a good dose of Tony Chachere's seasoning. I'd maybe sneak a little lemon juice in there for some tartness.
If you like the sprouts, you don't want a sauce that will playdown their taste. She'd probably argue that with anything stronger than the above, you might as well buy cabbage!
I like to lightly brown bread crumbs in butter and toss the steamed sprouts in the crumbs. A little snippet of lemon juice is kinda' nice if the sprouts took a little detour from garden to table and are a little the worse for wear. I like browned sliced almonds too. Anything that can be done with cabbage is a candidate for sprouts just use a lighter hand as I think their flavor is a little more delicate than cabbage.
2 tablespoons peanut oil
6 cloves roasted garlic -- mashed or thinly sliced
1 long Thyme -- sprig / torn
10 leaves Lemon balm -- torn / stems removed
1/4 teaspoon salt
1/8 tablespoon white pepper
1 cup dry white wine
1/2 cup butter -- chilled / cubed
1/2 cup whipping cream
Prep your brussel sprouts / cook and drain. (just barely tender mind you)
Large skillet, heat your peanut oil, add the cooked sprouts, brown nicely but not golden. Remove from the skillet and deglaze with the wine. Reduce half, add the pepper, salt. thyme, lemon balm, and roasted garlic, reduce for another 5 minutes, add your cream and butter, incorporating slowly, about 4 minutes.
Add the sprouts back to the skillet, toss well, serve with a small bit of torn thyme and lemon balm as garnish.