Steamed Brussels Sprouts
These steamed brussels sprouts are glossed with butter and flecked with chives.
- Servings: 12
- 3 pounds small or medium Brussels sprouts, trimmed
- Coarse salt and freshly ground pepper
- 3 tablespoons unsalted butter, softened
- 2 tablespoons finely chopped fresh chives
Fit a large pot with a steamer insert; fill with water to bottom of insert. Cover, and bring to a boil. Add Brussels sprouts, and season with salt; steam, tossing halfway through, until bright green and just tender, 6 to 8 minutes. Transfer to a bowl. Season with salt and pepper; toss with butter and chives. Serve immediately.