Blackened Brussels Sprouts

Serves 6

• 2 cups vegetable stock + 1 vegetable bouillon cube OR 2 cups water + 2 cubes
• 2 tablespoons extra-virgin olive oil plus more as needed
• 2 pounds Brussels sprouts, halved
• 4 cloves garlic, minced
• Non-hydrogenated vegan margarine to taste, optional
• Salt to taste
• Freshly ground black pepper to taste

In a large skillet on medium-high heat 2 tablespoons oil until shimmering. Add sprouts and cook 15 to 20 minutes, turning them as they blacken, until most sprouts have blackened. Meanwhile, heat stock or water and dissolve bouillon cubes; set aside. Push sprouts out to the edge of the pan, add 1 tablespoon oil to the center and sauté garlic 1 minute until aromatic. Stir sprouts to coat with garlic. Add stock and bring to a boil. Let reduce, stirring occasionally, until almost all the stock has evaporated and any remaining liquid is thick and sticking to the sprouts, about 30 minutes. Add margarine, salt and pepper to taste. Serve hot or at room temperature.