Basic Buttered Brussels Sprouts

This member of the cabbage family is sold on stalks or in plastic bags in the produce section of most supermarkets.

Serves: 4Hands-on: 10 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4


  • 4 quarts water
  • 1½ tsp. salt
  • ¼ cup unsalted butter
  • ½ tsp. salt
  • 1 lb. Brussels sprouts, ends trimmed and outer leaves removed
  • ¼ tsp. ground white pepper
  • ⅛ tsp. ground nutmeg


  • In a large saucepan over high heat, bring water to a boil; stir in salt, add Brussels sprouts, return to a boil. Boil, uncovered, for about 6–12 minutes, or until tender when pierced. Drain.
  • Transfer sprouts to a large serving bowl; add butter and stir to melt. Gently toss with salt, pepper, and nutmeg to coat.