This recipe is courtesy of Mark Bittman’s How to Cook Everything book, on p. 270.
- 3 tbsp butter or olive oil
- 1 pound Brussels sprouts, trimmed
- 1/2 cup or more stock, white wine, or water
- Salt and pepper
Combine the butter, sprouts, and stock in a deep skillet with a lid. Sprinkle with salt and pepper and bring to a boil. Cover and lower the heat to a simmer. Cook until sprouts are tender, about 5-10 minutes. Uncover and increase the heat to boil off the liquid. The vegetables should look glazed and browned. Do not stir them too much. You want them to be crispy.