Gladys De Boer of Castleford, Idaho provides this lightly spiced side dish with only a handful of ingredients for maximum ease. Gladys writes, “The trick with brussels sprouts is, don't overcook them!”
- 1 pound fresh brussels sprouts, halved
- 1 teaspoon salt
- 1/8 to 1/4 teaspoon ground nutmeg
- 2 tablespoons butter
- Place brussels sprouts and salt in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender.
- Drain and return to the pan. Add nutmeg and butter; saute for 2-3 minutes or until flavors are blended. Yield: 4 servings.
Originally published as Nutmeg Brussels Sprouts in Simple & Delicious September/October 2007, p21
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