/ Source: TODAY
INGREDIENTS
Serving 6
- 1 pound of small Brussel sprouts
- 8 ounces butter
- 1 garlic clove
- Juice of ½ lemon
- 1 sprig of Rosemary, picked and chopped
- 1 fillet of anchovy, finely chopped (optional)
- Sea salt and freshly ground black pepper
DIRECTIONS
Mix the butter with the garlic, lemon juice, Rosemary, anchovy and seasoning - being careful with the salt if using anchovy — it‘s already quite salty. Divide it into four and keep one to use and freeze the rest to use on anything like new potatoes or brussels.
Cut away any older leaves from the Brussel tops, use the trimmed green leaves and the core which can be cut in half.
Place the leaves in a steamer over a pan of water or another vegetable cooking (baby carrots) Steam to perfection then lob in a good knob of the rosemary butter, stir to coat with all the flavors.