CELEBRATE ST PATRICK'S DAY: Traditional Irish Recipes with Sorcha Hyland

Ingredients

• 3 tbls butter
• 2 garlic cloves, crushed
• 12 to 16 Brussels sprouts, washed and dried, halved lengthwise
• grated Parmesan cheese (optional)

Instructions

Melt the butter with the crushed garlic over low heat in an iron or stainless steel skillet for 2 to 3 minutes, or until the garlic is aromatic. (Take care not to burn the butter and garlic.) Turn off the heat. Remove the garlic from the skillet using a slotted spoon and discard. Retain as much butter as possible in the skillet when doing this. Place the sprouts in the skillet, cut side down. Cover and cook over low heat for about 10 minutes, until tender and lightly browned on the cut sides. Turn the sprouts over and add more butter if needed. Cover and continue cooking for 5 to 10 minutes more, until the sprouts are tender when pierced with a fork.

Transfer the Brussels Sprouts to a warm serving bowl and pour any remaining butter from the skillet over them. Grate Parmesan cheese over the sprouts, if desired. Serve immediately. Serves 4 to 6.

Photos

Added Tuesday, March 9, 2010