Braised Brussels Sprouts We keep hearing that people don’t like Brussels sprouts, which probably means they don’t like overcooked, soggy, strong-tasting vegetables by any name! We understand completely, which is why we eat our sprouts blanched, browned and braised in a savory mixture that’s healthfully addictive. Note: My childhood was spent with soggy Brussels Sprouts so I know firsthand how yukky that can be! It turned me off them until I hit 45. Then I discovered the art of making them in an iron skillet and browning them to perfection. Total time: 25 minutes Active time: 15 minutes 1 pound Brussels sprouts (trimming the ends) 2 tablespoons olive oil Pinch sea salt 1 tablespoon thinly sliced shallots 2 garlic cloves, minced ¼ cup finely chopped pecans or pine nuts or walnuts 2 tablespoons dry white wine or veggie stock ½ teaspoon wheat-free tamari ¼ teaspoon sea salt Bring…