- Brussels Sprouts – 1 pound
- Garlic (minced) – 3 cloves
- Vegetable Stock – 2 ½ cups
- Olive oil – 1 tbsp
- Salt & Pepper – to taste
Heat sauté pan on medium high. Add oil, garlic, and Brussels sprouts and mix well.
Add 1 cup of vegetable stock and reduce. Once the stock is almost cooked off add another cup. Reduce again. W
hen that is cooked off, add last ½ cup and reduce. Season with salt and pepper.