Roasted Brussels Sprouts

For those of you who know my meat-and-potatoes husband, I can't tell you how hard it was to get him to try Brussels Sprouts for the first time. Now they are his favorite and he requests them often.

I purchase frozen petite Brussels Sprouts and allow them to thaw (microwave makes quick work of this process). In a saute pan, add just enough olive oil to coat the bottom of the pan, heat oil to medium add finely diced onion and dump in the Brussels Sprouts, saute until sprouts get a bit of brown on the outer leaves. Add 3/4 - 1 cup chicken stock, cover reduce heat and cook until sprouts are tender. Remove lid and reduce until all liquid is gone.

Spread sprouts and onions onto a baking sheet, drizzle with olive oil, sprinkle lightly with salt (remember the chicken stock has lots of sodium in it) and roast in 400 degree oven until outer leaves become slightly brown and crispy.

This is more labor-intensive than most of my veggies, but the chicken stock step removes the bitterness of the sprouts and the roasting helps draw out the natural sweetness and moisture out so your sprouts aren't soggy.