Brussels Sprouts

1. 1

   Cut X in base of each brussels sprout. In large saucepan of boiling salted water, cover and cook brussels sprouts until tender-crisp, about 9 minutes. Drain and chill under cold water. Cut each in half; press out excess water with towel. (Make-ahead: Cover and refrigerate for up to 24 hours.)

2. 2

   In large nonstick skillet or wok, heat butter over medium heat; cook brussels sprouts, red pepper, thyme, salt and pepper, stirring often, until hot, about 5 minutes. Or in microwaveable bowl, cover and microwave at medium (50% power), stirring twice, until hot, about 10 minutes.

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