Growing up I remember eating Brussels sprouts that were boiled and then put into a bowl with butter. They weren't bad, but this recipe will have you going back for seconds and your kids will love them too. It's so simple and the ingredients will be something you may even have on hand, except for the Brussels sprouts of course. Give it a try and let me know what you think.
Olive oil (vegetable oil is fine too)
3 Tbsp. butter
2 lbs. Brussels Sprouts, trimmed and cleaned
1 can chicken broth or about 1 1/2 cups of chicken stock
1 shallot, diced
Salt and Pepper to taste
Heat a medium sized pan with a lid (set the lid aside) over medium-high heat and swirl in some olive oil. Tilt the pan to coat the bottom, add the butter. Once melted, saute the shallots until they just start to soften, about 1-2 minutes. Drop in the Brussels sprouts and stir them constantly for about 2-3 minutes. Add some salt and pepper and stir again. Pour in the stock using just enough to barely cover the sprouts. Cover the pan and cook at a steady simmer for about 15-20 minutes or until a knife is easily inserted. Adjust the seasonings and enjoy!