People often talk about recipes for Brussels sprouts that even people who hate Brussels sprouts will love. I do not believe in this mystical sprout-hater preparation, because I used to be a hater, and had all of these dishes offered to me. I was not converted. What's more, I wanted to be converted, and still had no luck. Indeed, I wanted to be converted and even already loved cabbage! But no, even if you separated every little sprout into its component tiny leaves and did something very elaborate to them involving any number of cheeses, it still all tasted like Little Green Spheres From Hell to me, which made me very sad. It was even sadder because S. adores the sprouts.

But then, to my delight, last year at Christmas dinner I discovered that the worm had turned and I did like them, finally, after all -- even steamed with nothing but salt and butter. Hooray! And so this weekend I made a variation on a recipe from the lovely Jennifershmoo of vegan lunchbox which I suspect anyone who believed in such things would say even those who hate Brussels sprouts would love. I would not say that, of course, but certainly l love it. The original recipe is here; my slightly less sweet version is below, mainly for my own reference.

1 lb. fresh Brussels sprouts, cleaned, trimmed, and cut in half lengthwise
2 T. olive oil
3/4 t. kosher or sea salt -- less if you're using regular, less fluffy table salt
3/4 c. water
2 t. sugar
2 T red wine vinegar
pepper

Saute the sprouts in the olive oil over medium-high heat until they get toasty and golden. Sprinkle with salt.

Add 1/2 c. of the water and bring to a boil, then lower the heat. Cover, leaving the lid slightly ajar, and simmer for 8-12 minutes, depending on the size of your sprouts. They should be just shy of the tenderness you want them ultimately to achieve.

Remove the lid and add the remaining water, the sugar, and the vinegar. Raise the heat again to get a rapid simmer going, and stir occasionally until the liquid has reduced to a syrup, which should take about five minutes. Taste for salt and add freshly ground pepper.