Buttered Brussels Sprouts

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Buttered Brussels Sprouts

 

1 pint Brussels sprouts

2 tablespoons butter

salt to taste

freshly ground black pepper to taste

1 pinch nutmeg, optional

 

Remove outer leaves from sprouts, and trim. Halve the sprouts by cutting through

the stem end.

Cook in lightly salted boiling water 7 to 8 minutes until just tender. Drain.

Melt butter in a medium sauté pan over medium heat. Add sprouts and toss to

coat; season to taste with salt and pepper.

Makes 4 servings.

Calories 96, Fat 7 g, Carbs 6 g, Fiber 2 g.