1 pt. fresh Brussels sprouts
clarified (brown) butter
Kosher salt
Fresh ground black pepper
1. Trim ends Brussels sprouts and remove outer leaves
2. Halve all sprouts**
3. Heat 2-3 T. brown butter in skillet over medium heat (if you want to make this less decadent, use 1 1/2 T water and 1 1/2 T butter instead)
4. Sprinkle with salt and pepper
5. Add sprouts when butter is hot and cook until browned on both sides (some leaves will fall off and get all brown and crispy, these are super yummy!)
6. Serve immediately!
** As an alternative to halving the sprouts, you can pull off all the leaves (a bit time consuming but provides a nice alternative presentation) and cook them more like spinach (though they won’t shrink that much).