Place sprouts in a saucepan with water and salt, cover, and boil gently 15-20 minutes until crisp-tender. Drain, season with pepper and butter, and serve.

VARIATIONS

Low-Calorie Brussels Sprouts: Season with 1-2 tablespoons lemon juice or tarragon vinegar and a pinch of nutmeg instead of butter.

Per serving (4-6): 40-25 C, 0 mg cu. 155-105 mg S

Brussels Sprouts Parmigiana: Boil and drain as directed but do not season. Place sprouts in a buttered 2-quart casserole, top with ½ cup melted butter and 1/3 cup grated Parmesan. Bake, uncovered, 15 minutes at 350°F.

Per serving (4-6): 270-180 C, 55-35 mg CH, 510-340 mg S*

Dilled Sprouts in Sour Cream: Boil and drain as directed but do not season. Quarter each sprout or, if small, halve. Return to pan and stir in 1½ cups sour cream, 4 minced scallions, 2 teaspoons minced fresh dill (or ½ teaspoon of the dried), ½ teaspoon salt, and a pinch white pepper. Set over lowest heat, cover, and warm 5-7 minutes, taking care cream doesn’t boil.

Per serving (4-6): 230-155 C, 35-25 mg en. 475-320 mg S*