Pan-Seared Brussel Sprouts

I planned on preparing Brussel sprouts to go with Ginger-Glazed Mahi Mahi. Instead of sticking to the recipe I had in mind, I opted to try a pared-down variation of Seared Autumn Vegetables.

Pan-Seared Brussel Sprouts

2-3 tbsp butter
3/4-1 lb small Brussel sprouts, cleaned and halved
salt
pepper

Heat cast iron skillet over medium heat until hot. Add butter and allow it to melt.

Add Brussel sprout halves to the butter, toss in butter and season with salt and pepper to taste.

Allow Brussel sprouts to cook 10 minutes, turning once.

Serve hot.

These were easy to make and tasted delicious. As I'd hoped they were an excellent accompaniment to the fish with bold sauce. Just softening, the sprouts had a firm texture. Rodney liked them, saying "this is how Brussel sprouts should be cooked." Convenient, I think so too.

Cost:

• brussel sprouts: $2.09/0.84 lb

Total: $2.50 or $0.83 for each of three servings.

Pan-Seared Brussel Sprouts, Ginger-Glazed Mahi Mahi and Colcannon.

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