Brussels Sprouts Cockaigne

(adapted from Joy of Cooking)

20-30 Sprouts halved lengthwise (cutting the stem)

4 Tablespoons butter o2 2 Tablespoons butter and 2 tablespoons olive oil

3-4 cloves of garlic, crushed or minced

2-3 tablespoons grated parmesean cheese

Warm the butter/oil in a skillet over medium heat and brown the garlic. Remove the garlic and add the sprouts cut side down. Cover and cook for 15 to 20 minutes until tender. Remove to a dish and top with cheese.

Brussels Sprouts with Butter and Toasted Nuts

(adapted from the Joy of Cooking)

3 Tablespoons Butter

1/4 cup chopped, toatstes nuts (walnuts, hazelnuts, almonds or pecans)

1 pound of Brussels sprouts (about 2 cups)

With a knife make a shallow “x” on the bottom of each sprout (this helps them steam evenly). Steam them for 10-15 minutes, remove from heat and cut each sprout in half. While these are cooking toast the nuts in a dry skillet until they smell fragrant. Melt butter on medium heat until it begins to bubble and add brussels and toss evenly to coat. turn carefully for 3-5 minutes and remove to a dish. Top with nuts and serve.