Butter-Browned Brussels Sprouts

Butter-Browned Brussels Sprouts

Ingredients

• 20 Brussels sprouts
• 1 1⁄2 tablespoons butter
• 5 cloves garlic, smashed and minced fine
• Bread crumbs
• salt and pepper
• 2 Scallions, chopped fine
• Marjoram
• Basil
• 1 Lemon

Directions

• Blanch sprouts for 2 minutes in salted water, rinse with cold water
• Remove stem ends of sprouts, slice in half
• Zest and juice half a lemon. Reserve the other half.
• Melt butter in a large skillet (over medium-high heat) until butter is foamy. Reduce heat to medium.
• Add sprouts to butter cut side down with lemon zest. Sprinkle in garlic, scallions, Marjoram, basil, salt. Sprinkle over the half-lemon juice.
• Cover and cook without stirring on medium-low heat 15-20 minutes or until tender when pierced with a knife. Disturb as little as possible while cooking.
• When done, underside will be browned. Serve while still warm.