Kellie made these one night. (I love it when my girls come home and want to cook.) I had purchased Brussels sprouts at Costco and she wanted to try them a new way. She found this recipe from Julia Child's The Way to Cook. Simple flavors, but oh so good.
Brussels Sprouts in Brown Butter
1. Prepare the Brussels sprouts by first trimming off the stems close to the heads without detaching the leaves; pull off any loose or wilted leaves. For even cooking, pierce a cross 3/8 inch deep in the stem ends. Wash and drain them before cooking.
2. Blanch the Brussels sprouts as follows:
For 4 to 6 servings
1 to 1 1/2 pounds or quarts prepared Brussels sprouts
6 quarts or more rapidly boiling water
3 tablespoons salt (1 1/2 tsp per quart of water)
Plunge the sprouts into the rapidly boiling water, cover the pan only just until the water comes back to the boil, then boil slowly uncovered. In 4 minutes begin testing: dip out a Brussels sprout and pierce it with a small sharp-pointed knife--it is done when the knife goes in fairly easily. Drain immediately.
3. Halve or quarter the blanched Brussels sprouts lengthwise. Shortly before serving, set a 10-inch no-stick frying pan over moderately high heat, add 3 tablespoons of butter, and when bubbling, add the sprouts. Season lightly with salt and pepper, and toss, swirling the pan by its handle, for several minutes while the sprouts heat through and begin to brown very lightly. Serve as soon as possible.