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
- 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.