I know, I know, Brussels sprouts blahhhhh….but try these before you turn your nose up to this vegetable. Anything braised in butter is good! This recipe is from Julia Child’s Mastering the Art of French Cooking.
- Brussels sprouts
- Wax paper
Trim the base of each Brussels sprout with a small knife and pierce a cross in it for quick cooking. Remove any wilted or yellowish leaves. Drop the sprouts into a rapidly boiling pot of water 1 ½ tsp salt per quart, bring to boil for 6-8 minutes, drain.
Preheat oven to 350 degrees and smear butter inside a casserole or baking dish. Arrange the sprouts heads up in the casserole dish; sprinkle lightly with salt and pepper, and with 2-4 Tbls melted butter.
Take a round of lightly buttered waxed paper and lay it over the sprouts. Cover and heat on top of the stove until vegetables begin to sizzle, then place in middle level of oven and bake for 20 minutes or until tender.