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Buttered Brussels Sprouts
Brussels sprouts get a bad rap. Opponents of the vegetable swear it tastes like metal. Or worse, like feet. But when coated with the right vinaigrette, flash fried, or sautéed, Brussels sprouts have a complex richness, an earthy savoriness that fills your mouth. There’s nothing like it. Ingredients
- 2 pounds Brussels sprouts
- 4 tablespoons butter
- 1 to 2 teaspoons salt
- 1/2 to 1 teaspoon white pepper
Directions
- Deleaf the sprouts: Gently peel each leaf off a given sprout until you reach the small core. If desired, cut the core in half and add to the pile of Brussels sprouts leaves. This may take awhile, so be patient! Rinse and dry.
- Melt the butter in a large saute pan over medium heat. Add the leaves, stirring to coat. Add 1 teaspoon salt and 1/2 teaspoon white pepper. Reduce heat to medium-low and continue cooking until Brussels sprouts are slightly wilted, but not browned, about 8-10 minutes. Taste and add more salt and pepper, as desired.
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