- 1 pound Brussels sprouts, halved
- 2 tablespoons unsalted butter, cut into 4 pieces
- 2 teaspoons chopped tarragon
- Kosher salt and freshly ground pepper
- In a large saucepan, steam the Brussels sprouts over 1 inch of boiling water, covered, until bright green and tender, about 6 minutes. Transfer the Brussels sprouts to a bowl and toss with the butter and tarragon. Season with salt and pepper and serve.
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Congratulations to Mei Lin, winner of Top Chef Season 12.