I Love Brussels Sprouts

1. 1

   Bring the water and salt to a boil.

2. 2

   While the water comes to a boil remove the Sprouts from the stalk and trim them well, cut and 'x' into the stem end and wash.

3. 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.

4. 4

   They should still have a crunch to them.

5. 5

   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.

6. 6

   You can freeze them once they are cool and then seal them in a food saver, or continue with your recipe.

7. 7

   Continue with your recipe -OR- 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.

8. 8

   Serve piping hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.