- Brussels sprouts, fresh or frozen
- Chicken stock 
- Chopped/sliced onion
- Cracked black pepper



If you're using fresh brussels sprouts, cut off the stems at the bottom. Peel off any discolored or damaged leaves. Score an X into the bottom with a paring knife for more even and faster cooking. Lay the sprouts in one layer in a pan big enough to fit them. Pour chicken stock into the pan, covering the sprouts half way. Toss in chopped/sliced onion and cracked black pepper to taste. Cook covered for 8-10 minutes or until tender crispy. Drain and enjoy.