Drunken Brussel Sprouts

• 2 lb brussel sprouts; root end trimmed
• 1 1/2 cup rum
• 1 tbsp onion powder
• 2 tsp garlic powder
• 3/4 cup brown sugar
• 4 tbsp butter; cubed
• 1 olive oil; as needed
• 1 salt and white pepper

1. Heat a large saute pan with enough oil to cover the bottom.
2. Add brussel sprouts and dried spices.
3. Toss.
4. Saute on medium low heat until nearly tender, but still tough.
5. Add 2 tablespoons of butter and brown sugar.
6. Toss.
7. Saute briefly until butter is incorporated.
8. Carefully add rum.
9. Watch for flames.
10. Don't freak out if you have a huge flame, it will cook out.
11. This probably wont happen unless excess oil and/or alcohol partially contact burner flame.
12. Cook until alcohol is evaporated or until brussels are caramelized and fork tender, about 5-7 minutes.
13. Toss with remaining butter if desired.
14. Variations; Bacon, maple syrup, pecans, walnuts, sweet potatoes, mustard, bourbon, squash, shallots

brussel sprouts, rum, onion, garlic, brown sugar, butter, olive oil, salt

Taken from cookpad.com/us/recipes/355909-drunken-brussel-sprouts (may not work)