 | | Directions |
- After trimming the stems of the washed Brussels sprouts, peel away some of the outer leaves and place them in a large bowl of cold water.
- Cut the rest of the Brussels sprouts in half and add them to the water as well.
- Transfer the sprouts to a large skillet with one cup of cold water.
- Bring to a boil, cover and reduce the heat to low and cook until tender, 10-15 minutes.
- Drain in a colander.
- Wipe the pan dry and add butter, oil and sage.
- Cook over medium heat until the oil and butter are infused with the sage, 3-5 minutes.
- Do not brown the sage.
- Add the Brussels sprouts, salt and pepper to the oil and toss to combine until the sprouts are coated.
- Serve warm.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Container: large bowl, large sauté pan
Servings: 8
|  | | Ingredients | | - | | 2 pounds Brussels sprouts |
| - | | 5 tablespoons unsalted butter |
| - | | 3 tablespoons olive oil |
| - | | 1/4 cup sage leaves - fresh and chopped |
| - | | salt and pepper to taste |
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