Sautéed Brussels Sprouts

Total time: 20 minutes
    A lot of people don't like Brussels Sprouts.  A lot of people over-cook them.  Think there's a relationship?  As with most vegetables, simple and quick is (usually) best.  

 Ingredients:

• 12 - 16 Brussels sprouts  I normally serve 6 - 8 per person
• 1 shallot
• 1 tbs olive oil
• 2 tbs chicken stock
• 1 tsp dried thyme

 Instructions:

• Trim Brussels sprouts: slice a bit off of the stem end and peel away the outer leaves - any that are damaged, wilted or discolored.  Cut each sprout into 4 slices.
• Slice shallot about the same thickness.
• Heat oil in a medium nonstick skillet.  Add Brussels sprouts, shallots, and sauté until crisp-tender, 10 - 12 minutes.
• Add chicken stock and thyme, cover, reduce heat and simmer 5 more minutes, until just cooked through.  Sprouts should be bright green and still retain a wee bit of crunch.  Simmer a few minutes longer if you prefer, just be careful not to overcook or they tend to be bitter. 
• Uncover, cook off stock and serve.