I cooked Brussels Sprouts to have them with my ravioli yesterday, but didn’t really like that green stuff. So today I tried if they are better with cheese. They are. Everything is better with cheese. Okay, maybe not true for chocolate.
How to fix it:
Put a handful of cooked Brussels Sprouts in an oven-proof bowl, then cover with cheese generously. (I used some leftover Gouda and just cut it into small pieces, but properly grated cheese would work better, I guess.) Microwave it until the cheese is molten so you can mash everything up (I used a fork for that). Mix it with onion salt, if needed repeat the microwaving and mashing. Enjoy.