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Nutrition Facts
Serving Size 1 (1893g) Recipe makes 4 servings The following items or measurements are not included below: Brussels sprouts
Calories 50
Calories from Fat 51		(101%)
Amount Per Serving		%DV
	Total Fat 5.8g	8%
	Saturated Fat 3.6g	18%
	Monounsaturated Fat 1.5g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 15mg		5%
Sodium 7111mg		296%
Potassium 3mg		0%
Total Carbohydrate 0.0g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.0g
Protein 0.1g		0%
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I Love Brussels Sprouts

Recipe #398190 | 20 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Secret Agent
Nov 7, 2009

I really do! These are yummy along side roast beef and sometimes I just eat them for a meal when DH is working. I hope you Sprouts Lovers give them a try.

SERVES 4 -6 , 5 cups (change servings and units)

Ingredients

2 gallons water
1/4 cup kosher salt (more or less)
1 stalk Brussels sprout (one stalk should give you at least 4 or 5 cups)
2 tablespoons unsalted butter
pepper, to taste

Directions

1
Bring the water and salt to a boil.
2
While the water comes to a boil remove the Sprouts from the salt and trim them well, cut and 'x' into the stem end and wash.
3
Divide them into 2 cup portions and blanch in the boiling water for 4 to 5 minutes making sure not to over-cook them. They should still have a crunch to them.
4
Drop into very cold water for 30 seconds to set the color and then let them come to room temperature on a tea-tower lined sheet pan. You can freeze them once they are cool and then seal them in a food saver, or continue with your recipe.
5
Just before serving, melt the butter in a pan and when the butter almost stops sizzling add 2 cups of the blanched Brussels Sprouts and toss them in the butter until you can easily pierce them with the tip of a knife.
6
Serve piping hot.