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Brussels Sprouts With Brown Butter and Sage
From Real Simple.
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fresh Brussels sprouts
, trimmed and halved (40 to 50 sprouts)
cup coarsely chopped
(6 to 8 leaves)
fresh ground black pepper
In a large saucepan, add the sprouts to boiling salted water and cook until bright green and just tender, 6 to 8 minutes; drain and set aside.
In a 12-inch skillet, over medium heat, melt the butter and cook until nutty brown in color, being careful not to burn it.
Add the sage, stirring until fragrant, about 1 minute. Add the sprouts, salt, and pepper.
Toss to coat in the butter and cook until heated through, 5 to 7 minutes. Serve warm.
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