Brussels sprouts are probably my favorite vegetable. I can't say no to them on a restaurant menu, or in a farmer's market. But it's understandable why some people are just deadset against them - they can be terrible when incorrectly cooked! This recipe plays up the natural flavor of sprouts, while infusing it with the flavor of chicken stock. You can of course substitute water for the stock, but I find it takes the sprouts to a new level. - Hotplate Gourmet

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