Brussels sprouts, really?

I have heard numerous family members comment on how they used to hate Brussels sprouts until they had them prepared this way.  I'm pretty sure I posted on this before, but perhaps not in as much detail (I'm obviously being too lazy to look back at previous posts).  Any-hoo, it deserves to be posted again, nevertheless.

Best Brussels Sprouts

Ingredients:

• about a pound of Brussels sprouts, I get mine in a 3 pound bag at BJ's in the produce section
• about 1/4 cup coconut oil
• a couple tablespoons of butter
• a couple tablespoons of soy sauce
• a little sea salt
• a good heavy skillet

Directions:

     Wash sprouts thoroughly, maybe remove any dirty-looking leaves (sort of like you'd do with cabbage or lettuce, which they look like a miniature version of). Cut them in half (such that you have two equal parts).  Heat your oil over medium-high heat until hot and almost popping, then neatly place the sprouts cut side down to cover the bottom of your skillet.  Check them after a few minutes using a fork, and when sufficiently browned turn each one over, cook a few more minutes on that side.  If the oil has mostly absorbed at this point, add a couple pads of butter to the pan to keep it moist, and toss the sprouts around a little.  Add a little soy sauce, not too much if it's not low sodium, and just a little salt.  Toss a bit more, and then they're ready to be devoured!  Seriously, we have them with cheeseburgers instead of fries.