What the stalk is that?

An alien mace? Mutant broccoli? No, but perhaps even more frightening - brussel sprouts! Wait, come back! They're good, I promise.

Pan Roasted Brussel Sprouts
Serves 4


Ingredients:

• about 30 brussel sprouts (this was half my stalk)
• 1 tbs. butter
  
• 1/2 c. beef or chicken broth
• 1 tbs. apple cider vinegar
• salt and pepper to taste

Directions:

• Remove sprouts from stalk with paring knife, if necessary. Peel away any damaged outer leaves. Slice each sprout in half.
  
• Melt butter in large pan over medium high. When butter stops foaming, add brussel sprouts to pan, cut side down. Sprinkle with salt and pepper.
• After sprouts have browned (about 5 minutes), add broth and vinegar. Cover until brussel sprouts are steamed through, about 5 minutes.
  
• Uncover and allow any excess liquid to evaporate. Serve, drizzling with melted butter if desired. Change the minds of sprout-haters forever!

Oh, and what did I do with the rest of that stalk, you ask? I cut off the end and stored it in the fridge like asparagus - upright in a glass of water. They should stay fresh and firm for a few more days:Night-night.