Brussels Sprouts (1 large bag of frozen brussels sprouts or a large bag of Fresh Brussels sprouts)
1/2 stick Butter
1 cup Beef broth (or about 1 small can)
20-25 Pearl Onions (small-medium) (Peeled)
2 cloves Garlic (Finely minced )
Prep: If using fresh sprouts cut an X in the stalks (about a quarter of the way in to the sprout) of each sprout to help them cook through. Finely mince Garlic cloves and set aside.
Cooking: Melt butter in a large skillet on low heat, once butter is melted add beef broth, sprouts, and pearl onions and bring to a boil. Once boiling lower heat to a strong simmer, cook 25 minutes or until broth has reduced about 80 percent, for the last 5 minutes of cooking add garlic and turn up heat in order to lightly saute the sprouts in the sauce but be careful not to burn the garlic (cooking time can vary depending on what kind of sprout your using, frozen, thawed, or fresh).