Ugly Sprouts

This is our favorite way to eat brussel sprouts these days. It's super simple, would be simpler if I had asbestos chef hands.

So you get the sprouts and you steam them to a point that is a bit shy of done--still tough in the center. Melt some butter in a skillet, iron or non-stick, and pepper and salt the butter. Then cut each sprout in half and lay it cut side down in the butter until it browns, or even blackens.

It's like buttering and salt-peppering them on your plate, only so much better. I get past the tender finger issue by holding the hot sprout with spaghetti tongs. Not too hard. Only one ended up in the cat dish.