|Notice the X's cut into the bottom of the sprouts.|
I'm pretty sure I've always liked brussel sprouts. This is probably why:
chicken (or veggie) stock
stick frying pan (as opposed to non-stick) with a lid
1. Rinse the brussel sprouts. Cut off the stem to reveal the base of the interior leaves. (A few of the outer leaves will probably fall off during this process.)
2. Cut an 'X' into the bottom of each brussel sprout. This will help steam escape during cooking.
3. Heat your frying pan. Once it's hot, add equal parts butter and olive oil, enough to coat the bottom of the pan. (Hint: the more you add, the more delicious your brussel sprouts will be.) Add salt and pepper to the butter and oil.
4. When the butter and oil are hot, add the brussel sprouts. Cook them over medium-high heat for 5 minutes, stirring once or twice. They should turn bright green, and the outermost leaves will turn dark brown in places.
5. Add enough stock to calm the pan down (probably around a cup or a cup and a half). Put the lid on and let the brussel sprouts steam for about 10 minutes.
6. When the tip of the sharp knife goes into the brussel sprout easily (imagine a boiled potato or a hard-boiled egg), take the lid off and cook until the stock is reduced, another 5 minutes or so. Stir occasionally.
7. For added delicious, stir in some butter after the heat has been turned off.
Serve hot, in large heaping mounds. (And don't forget to scrape out the leaves that fall off during cooking and accumulate in the bottom of the pan, as they're the most delicious part!)