Most delicious Brussels sprouts EVER

So normally, I only cook/bake the easiest, most lazy recipes, but this one is worth a little tiny bit of extra work. These are my three step perfect Brussels sprouts for any occasion...and what I'm bringing to both our Thanksgiving meals tomorrow. Not only are these delicious by themselves, but you can dress then up anyway you want. Bacon/maple, cherries/almonds, bacon/cranberries are some of my favorites.

What you need:

• fresh Brussels sprouts (the smaller the better and because I'm lazy, I like the ones you can buy that are pre-washed and trimmed)
• a carton of vegetable, chicken or turkey broth
• olive or avocado oil
• salt and pepper (and any other spices you like...i sprinkle some garlic and onion powder on when sauteing)

What you do:

1. Pre-heat your oven to 400 degrees
2. Slice your washed and trimmed sprouts in half.
3. Boil them in your broth of choice for 1-2 minutes in a large skillet....you do NOT want them to cook fully
4. Drain sprouts and in same skillet, dump the sprouts back in with your oil
5. Saute the sprouts in oil until they start to brown and soften a bit (don't worry if some of the leaves come off...those will be the yummiest parts later!)
6. Drain sprouts again if there is any liquid in the pan.
7. Spread the sprouts on a lightly oiled cookie sheet in one even layer
8. Salt and pepper them
9. Roast those puppies for 20-30 minutes until they are brown and crispy. You'll have to toss them at least once during the roasting process.
10. SERVE!

Note: if you are dressing them up with extras, I like to throw the "extras" onto the pan while roasting about 5-10 minutes before they are finished.

Enjoy!