I don't dislike Brussels sprouts, but I rarely think about making them except at Thanksgiving, when they are always one of the the green vegetables on the table.
I like the petite Brussels sprouts, which I can usually only find frozen, but that's fine with me. If I use the larger sized, I always cut them in half, the way you had them. The bitterness of the sprouts contrasts perfectly with the sweetness of the other Thanksgiving foods--a candied sweet potato and granny smith apple combo, my homemade cranberry/orange/pineapple relish--that are always on the menu. And I love the sprouts just tossed with some sesame oil, which gives them a very nice flavor.
I think Brussels sprouts often get an undeserved bad rap.