Like most kids I HATED Brussels Sprouts. Only recently have I learned how to cook them properly. They can be such a delicious and healthy side. So, here is my second entry for December’s Bake Quest:

Choose Brussels Sprouts that are the smaller in size. The leaves should be tight. They can keep for several days in the fridge. Start by peeling off the first few outer layers of leaves, until you get down to clean, unblemished leaves. This will expose some more of the stem. Trim that excess stem off.

Then, halve them, cutting down through the stem.

Melt some butter in a skillet over medium heat. I used about four pats. Add the sprouts. Give them a stir, and most will end up on their rounded backs. Flip over the rest so they are all on their rounded sides. Saute for approx. 3-4 minutes.

Give another stir. Most of them will flip over onto their flat sides. Use a spoon to flip the rest over so they are all on their flat sides now. Saute for an additional 3-4 minutes. Both sides should have a nice sear now.

Add about 1 cup of chicken or vegetable broth. Sprinkle with thyme. Reduce heat to low, cover and simmer for about 5 minutes more. The sprouts should still be a bit toothy and crunchy, not too soft. Overcooking Brussels Sprouts is what brings out that awful sulfur-y smell and taste.