Basic Garlic Butter Brussels Sprouts
So many people think they don't like brussels sprouts - it's sad, because they're such a wonderfully tasty vegetable! I figure they must have had them prepared badly when they were younger, because everybody I fix them for change their minds about them. My latest conquest was my husband, who thought he didn't like them, either. He has since changed his mind, of course.
Ingredients
2 serv.Step-by-step instructions
- 1
If you can, get your brussels sprouts from a store that sells them loose in bins; pick out the smaller, tight sprouts.
- 2
To cook them, clean and trim the sprouts, removing the bottom stem and tougher outside leaves (very important!).
- 3
You've already cut the bottom of the stalk off: now cut an"X" into the bottom of each sprout (about an 1/8 of an inch deep).
- 4
Steam the sprouts for about 20 minutes, until they are soft (everybody prefers theirs in their own way, but I cannot stand crunchy brussels sprouts).
- 5
While the sprouts are steaming, sauté the minced garlic in a little bit of butter for about 3 minutes, then combine them into the rest of the melted butter.
- 6
When spouts are done cooking place them in a serving dish, pour the melted garlic butter over the sprouts, season lightly with salt and pepper, and serve.
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