1 lb. Brussels Sprouts
2 qts. Water (or enough to cover)
2 tsp. Kosher Salt
2 cloves, Garlic, minced
¼ c. Butter
Fresh Ground Black Pepper
DirectionsWash the Brussels sprouts under cold water.
Drain. Trim the bottoms to remove the hard stem
portion. Score the bottom ¼ inch with an “X” if
large or cut in half as desired.
Bring the water and half of the salt to a boil.
Parboil the sprouts for approx. 7-8 minutes until
starting to become tender but still nice and green.
Do not overcook.
Drain and rinse with cold water. Allow to air dry
or paper towel dry.
Heat the butter in a sauté pan until melted over
medium flame. Add the garlic. Cook for 1 minute
to release the garlic’s oils and fragrance.
Toss the sprouts with the garlic butter and season
with the salt and pepper.
Spread out onto a baking sheet adding the
remaining butter then roast in a 400 degree oven
until outer leaves begin to caramelize and brown.
Roast until tender and hot through the center.
Adjust seasoning if desired.