Ronnie's Notes
When I was first married my husband, Ed told me that there were two things he would never eat. One of them was Brussels sprouts. But I made this recipe once and he loved it. Now, even he has become a fan of this much-maligned vegetable. During the autumn and winter when Brussels sprouts are at their peak we probably eat this dish once a week at our house.
Instructions
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1
Rinse the Brussels sprouts and trim the bottoms.
2
Cut the sprouts in half or, if they are very large, into quarters.
3
Heat the olive oil in a sauté pan over medium heat, add the sprouts, onion, and salt and pepper to taste.
4
Cook, covered, for , stirring the vegetables once or twice during that time.
5
Remove the cover and cook for or until the vegetables are tender.
6
Makes 4 servings.
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