Cooked like my old recipe, but now inspired directly by Michael Symon, and improved for me by Mark Bittman.
Ingredients
3 tbsp Butter
1 lb Brussel Sprouts
1/2 cup or more vegetable stock
Tools
Knife
Deep skillet with tight fitting lid
Instructions
1. Trim and halve the sprouts
2. Combine butter, sprouts and stock in deep skillet, sprinkle with salt and peper, tightly cover and bring to a boil for 5 to 10 minutes to tenderize the sprouts
3. Uncover and boil off the liquid
4. Let sizzle till golden and crisp, shaking pan to loosen them
5. Season as necessary and serve
Notes
Symon's Roast in Detroit has mastered this.