Categories: Brussels Sprouts, Mark Bittman, Side Dish

Ingredients

• 3 tablespoons butter or 3 tablespoons extra virgin olive oil
• 1 lb Brussels sprout, trimmed
• 1/2 cup vegetable stock or 1/2 cup white wine (may need more)
• salt
• fresh ground black pepper

Directions

1. Combine the butter, Brussels sprouts, and stock in a deep skillet with a tight-fitting lid; sprinkle with salt and pepper and bring to a boil.

2. Cover and adjust heat so the mixture simmers; cook until the sprouts are just tender, 5-10 minutes, checking once or twice and adding liquid as needed.

3. Uncover and increase heat to boil off all the liquid so that the vegetables become glazed and eventually browned; resist the urge to stir them frequently; just let them sizzle until golden and crisp, then shake the pan and loosen them to roll over.

4. It is ok if some sides are more well done that others; taste and adjust the seasonings, then serve hot or at room temperature.

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