I just treat the large ones (if they actually get large!) like cabbage and so fry off some sausage or bacon and then add sliced sprouts and get a little colour on them. Next I throw in some stock if I have some but water will be fine - just to make sure they are cooked through. Nice with pork.
Or slice them up and toss them in butter with some added honey and vinegar - maybe throw in some raisins. Makes a sort of hot crunchy sweet and sour thing..