“I really do! These are yummy along side roast beef and sometimes I just eat them for a meal when DH is working. I hope you Sprouts Lovers give them a try.”
5 cups

Ingredients Nutrition


  1. Bring the water and salt to a boil.
  2. While the water comes to a boil remove the Sprouts from the stalk and trim them well, cut and 'x' into the stem end and wash.
  3. Divide them into 2 cup portions and blanch in the boiling water for 4 to 5 minutes making sure not to over-cook them. They should still have a crunch to them.
  4. Drop into very cold water for 30 seconds to set the color and then let them come to room temperature on a tea-tower lined sheet pan. You can freeze them once they are cool and then seal them in a food saver, or continue with your recipe.
  5. Continue with your recipe -OR- Just before serving, melt the butter in a pan and when the butter almost stops sizzling add 2 cups of the blanched Brussels Sprouts and toss them in the butter until you can easily pierce them with the tip of a knife.
  6. Serve piping hot.

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