Another vegetable that gets a bad rap from my family. This recipe usually wins over die-hard sprout haters.
1 package fresh brussels sprouts - quart size basket
About 1/2 cup of heavy cream
Salt and pepper
Peel outer leaves and trim bottoms of brussels sprouts. Cut an “X” in the base of each. (This will allow the base to cook faster).
Boil them in salted water for about 4 - 5 minutes. They should not cook all the way at this stage.
Drain and slice. Pour heavy cream in a sauté pan and boil for 3 - 4 minutes to reduce a bit. Add some salt and pepper and then add the sliced sprouts. Toss and cook until the cream is mostly absorbed and the
sprouts are tender–a minute or 2.