Brussels sprouts are probably my favorite vegetable. I can't say no to them on a restaurant menu, or in a farmer's market. But it's understandable why some people are just deadset against them - they can be terrible when incorrectly cooked! This recipe plays up the natural flavor of sprouts, while infusing it with the flavor of chicken stock. You can of course substitute water for the stock, but I find it takes the sprouts to a new level. - Hotplate Gourmet —Erin H
salt & pepper
Clean up the sprouts by taking off any wilting leaves. Cut off the stems and cut the sprouts in half. Heat oil in a pan. Add brussels sprouts and salt & pepper and sauté, stirring occasionally. Cook until they are just browned, about 3 minutes. Pour in stock and cover the pan. Cook for about 3 minutes until just tender. Uncover and cook for another two until the stock is evaporated. Taste them when then get tender - they should still be crisp, not soggy and falling apart. Don't worry if not all of the stock has completely evaporated - they'll still be delicious!
See what other Food52ers are saying.