Ingredients

• 1 to 2 pints Brussels sprouts
• 1 tablespoon vegetable oil
• 1/4 cup chicken broth or water
• 1/4 cup fresh herb leaves, such as
• parsley or dill, or 1 teaspoon
• dried herb, such as tarragon,
• thyme, or oregano
• 1 tablespoon butter (optional)
• Salt and freshly ground black pepper

Directions

1. With a sharp knife, trim the bottoms of the Brussels sprouts and peel off any discolored or yellowing outer leaves. Slice the sprouts crosswise about 1/4 inch thick, so that you end up with little disks.

2. Heat the vegetable oil in a large skillet over medium heat. Add the Brussels sprouts and saute, stirring frequently, for about a minute to just get them hot.

3. Add the broth, reduce the heat to low, and simmer covered until the sprouts are tender yet still crunchy, about 5 minutes.

4. Meanwhile mince the fresh herb.

5. Add the herb and butter, if using, to the sprouts and simmer a minute longer until the butter has melted and everyhing is hot. Season to taste with salt and pepper and serve immediately.

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