you can try swapping the butter and chicken stock for smoked bacon.
cook the bacon till crispy, then use the oil from the bacon to cook the garlic add the sprouts and cover so the steam from the sprouts finishes the cooking, only a couple of minutes.
chop up the crispy bacon and through back in the pan for the last few seconds.
Or you could just cook the bacon, bin the sprouts, eat the bacon with bread and HP sauce. 
I can’t give you my secret recipe.
You need to cut them in half, blanch them, and cook them in salted butter, fondant potato style. Nice crispy sear on the bottom and buttery smooth on top.
No, no, no!
You need to simmer them gently for at least an hour until they’re nice and soft. Then spoon them out into a bowl for people to help themselves.
With spoonful of margarine and white pepper in top.
Contact Seasons Selections in Taipei. They have sold them before, I’m not sure the season though. There are niche market farmers growing them here.
This is essentially the impression i got being tortured in canada eating them all the time. Essentially take a fart vegetable and cover them in all kinds of animal juices, seasonings and a good dose of unhealthiness and they are suddenly yummy.
that’s how my cooking works 
I had them tonight so fingers crossed the result won’t be too farty.
I make my fondant potatoes and carrots in duck or goose fat, but butter is the way to go for Brussels sprouts.
Butter is so good for everything
hi i buy Brussels sprouts from sidong market at tianmu area. not sure how far your house to (sidong market tianmu) but if you really wanted Brussels sprout you can go there.
Ikea has brussel sprouts too