Clean and cut Brussels sprouts into roughly even sized pieces—halve larger sprouts and cut an “x” in the bottom of smaller sprouts. Your goal is to create pieces that will cook evenly.

Place ½ cup water, butter or oil and soup base in a frying pan and bring to a boil. Stir until soup mix is dissolved. Add Brussels sprouts to pan, cover tightly and return to a simmer.

Cook until Brussels sprouts are just slightly tough (5 minutes or a little longer). Remove lid, turn up heat and continue cooking (watching carefully) until a brown crust starts to form on the bottom on the pan.

Add a 2-3 tablespoons of water to loosen the Brussels sprouts and deglaze the pan. Give the Brussels sprouts a stir, then let cook until water has re-evaporated and a new crust is forming on pan bottom. Repeat as needed until Brussels sprouts are golden. Serve immediately.