Ingredients
- 1 1/2 pounds Brussels sprouts trimmed and halved
- 5 cups water
- 1 tablespoon kosher salt
- 2 1/2 tablespoons butter or olive oil
- Freshly ground black pepper to taste
Instructions
- Wash the Brussels sprouts. Trim the stem ends and remove any loose or browning outer leaves. Cut the sprouts in half for even cooking.
- In a large pot, combine 5 cups of water with 1 tablespoon of kosher salt and bring to a rolling boil. Carefully add the halved Brussels sprouts and cook for 4 to 5 minutes, until they are tender and bright green. Do not overcook.
- Drain the sprouts immediately. Transfer them to a serving bowl and toss with 2 1/2 tablespoons of butter or olive oil. Season with freshly ground black pepper to taste. Serve while hot.
