In my family, we all make one or two things for the Thanksgiving Feast. 7 people make up the core group — two parents, five children — and usually, there are additions of neighbors, friends, marauding stray family… So, no one person bears the cooking burden, and we all get to make our specialties.

I happen to love the “green stuff,” but my brother had already claimed green beans. So I decided to branch out and make brussels sprouts. I’m one of those rare people who didn’t hate them as a kid; in fact, I love cooked greens and will take them over salad anytime. Since there are some haters in the crowd, I didn’t want to make just any old brussels sprouts… I chose a recipe that yielded delicious, buttery, creamy brussels sprouts.

Delicious and freakin’ easy: just cook ‘em in cream!
Basically, you take 1/2 stick of butter and brown your quartered sprouts in it for about 5 minutes. Then, you pour in a cup of cream and slowly simmer the sprouts in it — about 30 minutes.
I let it boil, of course, having a 2 year old getting in the way of culinary finesse, but it still turned out great. My dish was among the first to get eaten. I will certainly be making this again in the very near future, if only for my mom and I.

Here’s the link to the original recipe, with full instructions and guidelines.
And here’s an eHow video on how to prepare brussels sprouts — very, very useful!

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