½cup (118 ml)stock or broth(use vegetable stock for vegan)
salt and freshly ground pepperto taste
Instructions
Wash the Brussels sprouts, and trim a little off the bottom taking any nasty outer leaves with it.
Combine all ingredients into a wide pan and cover. Bring to a boil; then simmer 5 to 10 minutes until the Brussels sprouts are just tender.
Remove the lid and allow the liquid to boil off. Watch them very closely, so your pan doesn't boil dry. You don't need to stir them much. Allow them to brown on one or two sides.
Notes
Choose firm, heavy Brussels sprouts with tightly packed leaves.
Simmer only until the sprouts begin to become tender. Don't overcook them.
Watch the pan closely as the liquid evaporates off at the end of cooking. The oil will help to keep them from stickling to the pan too much.