Brussels Sprouts with Garlic and Parmesan Recipe
Ingredients
| Brussels sprouts | 1 pound | |
| Water | 1/4 Cup (16 tbs) | |
| Butter | 2 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| Ground pepper | 1 To taste | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Salt | To Taste |
Directions
Discard any dry outside leaves from sprouts.
Trim stems.
Using small sharp knife, cut a shallow "x" in bottom of each stem.
Combine sprouts and water in shallow 1 quart baking dish.
Cover and cook on High 7 minutes.
Let stand covered 3 to 4 minutes.
Meanwhile, combine butter and garlic in small glass measuring cup and cook on High 1 to 2 minutes.
Drain water from sprouts.
Add butter mixture, salt and pepper to taste and toss lightly to coat.
Add cheese and toss again.
Trim stems.
Using small sharp knife, cut a shallow "x" in bottom of each stem.
Combine sprouts and water in shallow 1 quart baking dish.
Cover and cook on High 7 minutes.
Let stand covered 3 to 4 minutes.
Meanwhile, combine butter and garlic in small glass measuring cup and cook on High 1 to 2 minutes.
Drain water from sprouts.
Add butter mixture, salt and pepper to taste and toss lightly to coat.
Add cheese and toss again.
Chef
