Brussels Sprouts With Garlic And Parsley
serves 2-4
Simmering the Brussels sprouts brings out their most intense green color. Don't overcook them; 3-5 minutes really will do the trick.
1 pound Brussels sprouts
1 clove garlic, minced
1 tablespoon chopped fresh parsley
3 tablespoons unsalted butter, room temperature
prep: 10 minutes
total: 20 minutes
pot
colander
large bowl
1. Bring a pot of water and 2 teaspoons of salt to a boil. Cut off and discard the tough stem ends of the Brussels sprouts. Peel off and discard their outer leaves. Add the Brussels sprouts to the boiling water and lower the heat so it's at a rolling boil, not a vigorous boil. Simmer the sprouts until they're just tender in the center, 3-5 minutes.
2. Prep the garlic and parsley. Drain the sprouts and let some of the water steam off. Toss them in a bowl with the butter, garlic and parsley, and season with salt and pepper to taste.
2. Prep the garlic and parsley. Drain the sprouts and let some of the water steam off. Toss them in a bowl with the butter, garlic and parsley, and season with salt and pepper to taste.
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