November 12, 2005

Brussels Sprouts with Parmesan and Butter

Brussels Sprouts with Parmesan and Butter


1/2 lb brussels sprouts, cut in half lengthwise
2 teaspoons butter
4 tablespoons finely grated Parmesan


In a shallow sauce pan, add about 1 inch of water and bring to boil. Add brussels sprouts and cover. Allow to steam for 5-10 minutes or until bright green and cooked through. Drain. Top with butter and sprinkle with Parmesan. Toss to coat and serve immediately.

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