Recipe: Buttered Brussels Sprouts with Parsley and Chives

BUTTERED BRUSSELS SPROUTS WITH PARSLEY AND CHIVES

"Tender baby brussels sprouts are the best choice when available, so look for nice small ones that are bright green. Their wonderful flavor is enhanced by sweet creamery butter, fresh parsley and zesty chives."

2 pounds Brussels sprouts, trimmed and halved
6 tablespoons (I stick) butter
Salt to taste
1 tablespoon fresh snipped chives
1/2 tablespoon fresh chopped parsley

FIRST, bring a large pot of salted water to a full boil. Drop the brussels sprouts into the water and cook them until they are bright green and tender, about 8 minutes. Drain the brussels sprouts thoroughly.

SECOND, melt the butter in a small skillet over low heat; when the butter begins to bubble, add in the Brussels sprouts and season to taste with salt. Cover the skillet with a tight-fitting lid and steam the sprouts in the butter for 3 to 4 minutes. Just before serving, toss in the chives and parsley.

Makes 8 servings
Source: A Return to Sunday Dinner by Russell Cronkhite