Steamed Brussels Sprouts

Steamed brussels sprouts are unfairly maligned. While over-steaming can bring out a soggy blah in these tiny cabbages, a delicate steam can highlight their nutty flavor. Steam brussels sprouts just until they're fully tender to the bite (a fork should go into them easily, but doing so shouldn't make the sprout fall apart), but still a lovely green and with some bit of resistance when you bite into them. In other words, avoid mush!

Steamed brussels sprouts are perhaps at their most delicious with a bit of butter melted over them and a sprinkle salt (and freshly ground black pepper, if you like). That said, there are plenty of other options, including a simple spritz of lemon juice or cider vinegar.

3 pounds small or medium Brussels sprouts, trimmed
Coarse salt and freshly ground pepper
3 tablespoons unsalted butter, softened
2 tablespoons finely chopped fresh chives (optional)

Fit a large pot with a steamer insert; fill with water to bottom of insert. Cover, and bring to a boil.

Add Brussels sprouts, and season with salt; steam, tossing halfway through, until bright green and just tender, 6 to 8 minutes.

Transfer to a bowl. Season with salt and pepper; toss with butter and chives, if using. Serve immediately.