ou can avoid bitter Brussels sprouts by choosing small, firm, fresh sprouts and cooking them with care until they are just tender, not mushy. Brussels sprouts are members of the cruciferous family, which means they have the same cancer-fighting nutrients as broccoli, cauliflower, and cabbage.

Ingredients:

• 2 teaspoons Napa Valley organic olive oil
  
• 1/2-1 cup Pacific fat-free chicken broth
  
• 3 cloves garlic, crushed
  
• 10 Brussels sprouts, halved through the stem end
  
• 1/2 onion, thinly sliced into half moons
  

Instructions:


1. Use a skillet with a lid that is just large enough to hold all the Brussels sprouts in a single layer, about a 10" diameter. Heat olive oil and 2-cup chicken broth over medium-low heat in the skillet. Add garlic and cook until it begins to brown, about 1 minute. Remove as much garlic as you can with a slotted spoon.
   

2. Add the Brussels sprouts, cut side down and scatter the onion slices in between the sprouts. Cover and reduce heat to low. Cook about 20-30 minutes until sprout stems are tender when pierced with a fork. Add more chicken broth as necessary so the pan does not get dry.