Boiled and pan-browned Brussels sprouts

Cut the root ends off the sprouts and halve each one.

Boil in shallow salted water, covered, until a little before fork tender, about seven minutes.

Drain and shock with cold tap water in the same pan, changing the water a couple of times; leave submerged in cool water until needed.

Drain thoroughly, heat the dry pan to evaporate the water, melt in butter and season; let brown on one side.

Shake the pan, add a pinch of sugar, taste for tenderness and seasoning.