1 1/2 cup Brussels sprouts, tough ends sliced off and outer leaves removed
1/2 tablespoon olive oil or butter
1/2 clove garlic, minced
1/8 to 1/4 cup apple cider
Salt and black pepper, to taste
Cut an X in the bottom of each sprout. Bring a pot of water to a boil. Add sprouts and return to a boil. Cook, covered, 20 minutes until sprouts are tender but still firm. Drain. Heat oil in a skillet over medium-high heat. Add sprouts and garlic; sauté 5 minutes, stirring, until garlic is soft and fragrant and sprouts are coated with oil. Add cider and turn heat to high, stirring constantly, until cider is reduced in volume by half, making a sauce. Add salt and pepper to taste and serve immediately.