Braised And Glazed Brussels Sprouts (Mark Bittman) - cooking recipe

Ingredients

3 tablespoons butter or 3 tablespoons extra virgin olive oil
1 lb Brussels sprout, trimmed
1/2 cup vegetable stock (may need more) or 1/2 cup white wine (may need more)
salt
fresh ground black pepper

Preparation

Combine the butter, Brussels sprouts, and stock in a deep skillet with a tight-fitting lid; sprinkle with salt and pepper and bring to a boil.
Cover and adjust heat so the mixture simmers; cook until the sprouts are just tender, 5-10 minutes, checking once or twice and adding liquid as needed.
Uncover and increase 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 is ok if some sides are more well done that others; taste and adjust the seasonings, then serve hot or at room temperature.