2 pound brussels sprouts, trimmed and prepared
4 tablespoons
butter, softened
Salt and fresh
ground pepper
Rinse in clear cold water and drain. Trim stem ends just a little or they will come
apart during cooking. Cut a shallow “x”
in the base of the sprouts so they will cook more quickly. Do not overcook! Steam or cook in a small amount of water
until crisp-tender. Drain and toss to
coat with softened butter. Season to taste.
Carolyn Gass Hardimon, M. S.
Home Economist