Preheat oven to 450º. In large pot, cover brussels sprouts with water to cover. Bring to boil over medium heat and cook for 10 minutes. Drain well and toss in large roasting pan with butter, salt and pepper. Cover with foil or parchment paper and roast for 45 minutes or until tender. Serve hot.
Yield: 10 servings.
In the mood for something other than Brussels Sprouts? Check out all of the recipes that I whipped up on Gardening with Ciscoe. I confess that I had a little help from PCC Cooks Chef Lynne Vea.