Brussel Sprouts
Simple and healthy. The key to brussel sprouts is to NOT overcook them.
Yield
2 servingsPrep
5 minCook
10 minReady
15 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | medium |
brussels sprouts
fresh |
*
|
| ½ | tablespoon |
butter
or margarine |
|
| ⅛ | teaspoon |
white pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | medium |
brussels sprouts
fresh |
*
|
| 7.5 | ml |
butter
or margarine |
|
| 0.6 | ml |
white pepper
|
|
Directions
Wash brussel sprouts and discard discolored leaves. Cut a small about off of each stem (not so much that the leaves separate).
Some think cutting and X in the bottom of each brussel sprout helps with cooking however testing indicates that it makes little to no difference so skip it and same yourself the added time.
Add sprouts to a pot with about ¼ cup of water. Shallow poaching is the key.
Cover and heat to boiling, reduce heat and simmer for 5 minutes up to 10 minutes OR until tender. Do NOT overcook, the sprouts will continue to cook after removing from the heat.
Drain in a colander cool slightly. Slice in half vertically.
Melt butter in a small saucepan.
Cook over medium heat until browned.
Pour over brussel sprouts; toss gently to coat.
Sprinkle with fresh ground black pepper if desired.
