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.

Buttered Brussels Sprouts
by Michelle Maskaly, The Adirondack Chick

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.


Brussels Sprouts

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