• saucepan with lid
• wooden spoon

• 1 pound fresh brussel sprouts
• 2 T olive oil
• t salt
• ¾ c vegetable stock or water
• 2 T sugar
• 2 T apple cider vinegar
• black pepper

Heat oil, add sprouts and salt, and cook for 5-10 minutes, stirring occasionally, until they start to color.

Add ½ c stock, bring to a boil, lower heat, partly cover, and simmer for about 10 minutes, until sprouts are tender and liquid is gone.

Uncover and add the rest of the stock, sugar, and vinegar. Simmer, stirring occasionally, for about 5 minutes, until syrupy. Add pepper and taste to see if you need more salt. Serve immediately or let cool to room temperature.

This recipe for "Best Brussel Sprouts" is adapted from Vegan Lunch Box, by Jennifer McCann.

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