However, it’s not a necessity (try as my husband may to win that argument with me). And in fact, you can make Brussels sprouts taste good without a drop of animal fat coming anywhere near the skillet.
Don’t believe me? Read on, and then get busy cooking!
Photo stolen from The Kitchn. Thanks. (recipe however is not stolen...it's an ECM original)
1 container/bag of Brussels sprouts (about a pound, a little less), washed and ends trimmed
2 shallots, finely chopped
2 tablespoons butter, plus a little more for later
½ tablespoon salt, plus more to taste later
½ teaspoon freshly ground pepper, plus more to taste later
1 cup vegetable broth
Heat a large skillet/sauté pan over medium heat, and add the butter. Once the butter has melted (do not allow it to start frothing and sizzling away), add the shallots. Allow the shallots to cook for about 7-8 minutes, until they’re softened and slightly translucent but not brown.
Add the Brussels sprouts, salt, and pepper. Saute the Brussels sprouts for about 5 minutes, until their outer leaves start to brown a bit. Add the vegetable broth and turn the heat down. Allow the Brussels sprouts to simmer for about 12-15 minutes, until the broth has reduced and the Brussels sprouts are tender (you should be able to easily poke them with a fork, but you most definitely do not want them too soft). Add some more salt and pepper to taste, and a smidge more butter if you prefer.