3 tbsp extra virgin olive oil
1 pound Brussels sprouts (I use frozen, it’s easier!)
1/2 cup vegetable stock or white wine
salt and freshly ground pepper
- Combine the oil, Brussels sprouts and stock in a deep skillet or pot with tight fitting lid, sprinkle with salt and pepper, and bring to a boil. Cover and adjust the heat so the mixture simmers. Cook until sprouts are just tender, 10 to 15 minutes with frozen sprouts (5 to 10 minutes for fresh), checking once or twice and adding liquid as needed.
- Uncover and raise the 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. It’s okay if some are more well done than others. Taste and adjust the seasoning, then serve hot or a room temperature.
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