Don't let other people turn you off from Brussels sprouts. Often the people who dislike them are the same ones who dislike broccoli and cabbage. Give this recipe a try: this sauteed version is much tastier than any overcooked, steamed variety you may have tried in the past.
1-2 tablespoons unsalted butter
1 pound medium Brussels sprouts, trimmed and halved
1 large shallot, thinly sliced
¼ teaspoon sea salt
¼ teaspoon black pepper
6 tablespoons low-sodium chicken stock, divided
1 tablespoon Dijon mustard
1 teaspoon honey
½ teaspoon dried thyme
Melt butter in a nonstick skillet over medium heat. Add Brussels sprouts, cut side down, and cook for two minutes without stirring. Add shallots to pan; toss to combine. Cook two minutes. Sprinkle with salt and pepper. Add four tablespoons chicken stock to pan, cover the pan, and cook for three minutes or until Brussels sprouts are crisp-tender. Combine remaining two tablespoons chicken stock, mustard, honey and thyme in a separate bowl and then stir into the sprout mixture. Cook one minute, then serve immediately.