By now, it must be only a cliché that people dislike Brussels sprouts. Most people know that these miniature green cabbages are one of fall’s most delicious vegetables. They realize that the reason Brussels sprouts get a bad rap is because too many generations of cooks boiled them to death, turning the sprouts into smelly mush. But sautéed or roasted these beauties are addictive, a delicious truth that has finally made its way into the mainstream. Right?

Well, based on a plethora of anecdotal evidence (mainly disgusted facial expressions on the faces of friends and clients), I would sadly say no.

I am happy to say that most of these people can be converted, and this recipe is a great place to start. When cooked properly Brussels sprouts are savory and addictive.

Easiest and Best Brussels Sprouts

4 servings

2 tablespoons butter

1 tablespoon minced shallot

4 cups thinly sliced Brussels sprouts

1/4 teaspoon salt

1/2 cup water

1. Heat the butter in a large sauté pan over medium-high heat. Once the butter is melted and the foam subsides add the shallot and cook for about a minute.

2. Add the Brussels sprouts and salt to the pan. Stir and continue to cook until the sprouts are bright green, about two minutes.

3. Add the water to the pan, cover and cook for three minutes. Test for tenderness; if sprouts are nearly tender uncover pan and continue to cook until remaining water evaporates, about two minutes. (If sprouts aren’t yet tender cover and continue to cook for another couple minutes.) Season to taste with salt and pepper.