Brussels Sprouts with Brown Butter and Sage

Brussels sprouts. Is there any other vegetable so certain to evoke a response? Love 'em or hate 'em, everyone has an opinion. Fortunately, I come from a pro-sprout family. We all enjoy these bright green gems. When my son was 7, he tricked one of my sprout-hating friends into eating an entire bowl by betting he could eat more than she could. She simply could not believe that any child would willingly eat these tiny cabbages and took the bet. I forget what the stakes were, but for my son the payoff was getting her to eat them at all.

This is a recipe that he found in Real Simple. He's made it for Thanksgiving for several years, and it seems like it is here to stay. It's simple, but delicious. These sprouts are crisp, brightly colored, and savory.

The recipe is easily adjusted for quantities.

INGREDIENTS
2 lbs Brussels Sprouts, washed, trimmed, and sliced in half
3 Tbs butter
6-8 fresh sage leaves, coarsely chopped
1 tsp kosher salt
ground black pepper, to taste

PROCEDURE

• In a large saucepan, bring about 1 1/2 cups salted water to a boil.
• Add sprouts to boiling salted water and cook just until they turn bright green and are a little bit tender. 
• Remove from heat, drain and set aside.
• In a skillet, melt the butter over medium heat and cook until it begins to brown, but be careful not to burn it.
• Add the sage leaves and cook until fragrant.
• Add sprouts, salt and pepper, toss to coat. Cook until heated through -- about 5 minutes.
• Serve hot or at room temperature.