Yes, we do indeed eat and enjoy Brussels sprouts at my house, and this recipe is definitely a keeper. I found it last fall in Good Housekeeping magazine. You can print it here.
Brussels Sprouts with Shallots
1 1/4 lb. Brussels sprouts, trimmed and cut into halves
1 1/2 Tbsp. butter
1 shallot, finely chopped
salt and pepper
1 tsp. sugar
2 Tbsp. white wine vinegar
1/2 c. lower-sodium chicken broth
1 Tbsp. snipped fresh chives
1. Heat large covered pot with salted water to boiling on high. Fill large bowl with ice and water. Add Brussels sprouts to pot; cook 5 minutes or until bright green and just tender. (A knife should pierce through core with little resistance.) Drain; transfer to ice water. When cool, drain again. (Brussels sprouts can be covered and refrigerated up to 2 days ahead.)
2. In same large pot, melt half of butter on medium. Add shallot and 1/8 teaspoon salt and cook 2 to 5 minutes or until tender, stirring frequently.
3. Add sugar and vinegar and stir well. Cook until liquid evaporates. Stir in broth, heat to boiling on high, and boil until mixture is almost dry.
4. Reduce heat to medium and stir in remaining margarine, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Return drained Brussels sprouts to pot. Cook until heated through, stirring frequently. Transfer to serving dish and top with chives.
