Buttered Brussels Sprouts

I might have been the only kid who actually enjoyed eating brussels sprouts. My parents always made them this way, making the unfavorable veggie a favorite of mine. Cooking them like this makes them soft, mushy and flavorful. You can cut them in half with a fork and pair them with almost any fish, chicken or meat dish, like my broiled sea scallops.

2 - 3 cups of brussels sprouts (you can use frozen)
2 tablespoons butter
1 teaspoon garlic salt

Fill a pot with water, add butter and garlic salt and bring to a boil. Once it's at a rolling boil, drop in the brussels sprouts.

Let them boil until you can stick a fork in one and it slides right off. Usually about 20-25 minutes. It depends if you are using frozen or fresh.

Typically, I figure one cup per person, but always keep the amount of garlic salt and butter the same.



Michelle Maskaly

The Adirondack Chick

My Tail Hurts From Wagging So Much


In order to comment on BlogHer.com, you'll need to be logged in. You'll be given the option to log in or create an account when you publish your comment. If you do not log in or create an account, your comment will not be displayed.