Rinse the Brussels sprouts under cold water. Be gentle so as not to pull away the outer leaves. Dry them with paper towels.

Coat a deep heavy-bottomed skillet or Dutch oven with cooking oil and heat it up on a burner over moderately high heat. Wait for the oil to develop a watery consistency to ensure adequate heating.

Saute the Brussels sprouts for about three minutes, just until they begin turning brown in spots. Include aromatics, too, such as chopped onion, scallion, shallot, garlic, carrots or celery.

Pour chicken broth into the pan and scrape the bottom with your spatula to release any caramelized bits stuck on. Use just enough to come about 1/3 of the way up the sides of the Brussels sprouts. Opt for low-sodium broth for a more delicate flavor. Season with any desired herbs or spices, such as salt, pepper, thyme, rosemary, basil, coriander or a touch of red pepper flakes for heat.

Wait for the broth to reach a boil, then reduce the burner heat to medium-low. Put the lid on the skillet or Dutch oven.

Cook the Brussels sprouts for 10 to 15 minutes, to the desired texture. Stir them once or twice during the cooking time. When properly cooked, they should be tender but not mushy and should retain their bright green color. Drain them promptly to prevent overcooking.