Brussels sprouts





Trim the stem ends off the Brussels sprouts.

Be sure to reserve any outer leaves that don’t have spots or blemishes.

Halve any sprouts that are larger than 1 1/2-inch in diameter so they cook evenly and quickly. Keep smaller ones whole.

Put softened butter, garlic, and parsley in a bowl.

Mash together until blended and creamy.

Toss the Brussels sprouts with olive oil, salt and pepper in a microwave-safe bowl.

Cover the bowl tightly with plastic wrap, then poke the top with 3 or 4 holes with a sharp knife to vent steam.

Microwave the Brussels sprouts on high heat 4 minutes. They should look bright green and and fork tender.

Carefully remove the plastic wrap. Add the parsley butter.

Microwave uncovered for one minute.

Transfer the Brussels sprouts to a serving bowl or platter, scraping out all the butter sauce.