Brussels Sprouts: Experimenting

I can't officially say that I like Brussels sprouts just yet. I've tried cooking them two nights in a row now, and they're just kinda... meh.

I've tried two preparations, both pretty similar.

Last night I cooked up some bacon in a skillet, then cooked the sprouts cut side down in the bacon grease. Bought some balsamic vinegar for dipping - should've been a home run, right?? But not quite. Still tasted ... meh.

Tonight I just halved them, tossed them in some olive oil and minced garlic, and let them cook for about 5 minutes. Then at the very end I sprinkled some parmesan mixed with oregano and thyme and tossed them around a bit more. Again, another combo that - for me - is almost guaranteed to be enjoyed, but I still didn't like the sprouts. Too... cabbage-y? They just didn't seem to have any specific flavor other than "blech." Not offensive enough for me to swear off of them forever. I'll still try some recipes. Especially because I still have, like, a pound of them left in the bag I bought from Costco.

So, veggie connoisseurs - what step am I missing? What makes that flavor fade into the delicious that most people seem to think surrounds a Brussels sprout?