Going Veg*n: Brussel Sprouts

So, I had myself convinced that my kids loved these brussel sprouts that I made a while back, so I made them again tonight. Upon seeing them, pretty much every kid said, "Oh man, brussel sprouts again?!?!?!? I hate brussel sprouts!" I have only made brussel sprouts that one time, so they seem to remember not liking them. I remember them liking. I KNOW my brussel sprout hating husband liked them, and he remembered liking them, so at least that's good. In fact, my husband, who doesn't like veggies at all, told me that if he rated things, he'd give it a five, which is HUGE because he doesn't think anything I make is all that great. LOL

So, after the kids ate it tonight, it turns out I WAS RIGHT! HA! So THERE! Okay, so maybe I'm gloating a little. lol

Shmooed Food: Best Brussel Sprouts

The name says it all! These sweet-and-sour sprouts are wonderful hot or at room temperature.

serves 4

1 lb. fresh Brussels sprouts, cleaned, trimmed, and cut in half
2 TB olive oil (or 1 TB olive oil and 1 TB margarine)
salt to taste
¾ cup vegetable stock or water
2 TB sugar
2 TB apple cider vinegar
freshly ground black pepper, to taste

Heat the oil or oil and margarine in a sauté pan or well-seasoned cast iron skillet over medium-high heat. When hot, add the Brussels sprouts and sprinkle with salt. Sauté, stirring occasionally, until the sprouts are turning golden, about 5 to 10 minutes.

Add ½ cup of the stock or water and bring to a boil. Lower the heat and simmer, covered with a lid left slightly ajar, until the Brussels sprouts are almost completely tender and the stock or water has been cooked away, about 10 minutes.

Remove the lid and add the last ¼ cup of stock or water, the sugar, and the apple cider vinegar. Cook at a lively simmer, stirring occasionally, until the liquid is reduced to a syrup, about 5 minutes. Taste for salt and season with pepper. Serve hot or at room temperature.