Serves 6.

1-1/2 lbs. fresh Brussels sprouts

2 tbls. sesame seeds, lightly toasted in 1/4 tsp. butter

1-1/2 to 2 cups water

Salt, to taste

4 tbls. butter

Salt and pepper, to taste

1 to 2 tbls. snipped fresh parsley

Dash of nutmeg, optional

Lemon wedge, optional

1. Rinse and drain Brussels sprouts. If stem bottom appears very dry; trim the very end off but do not go high up because the leaves will fall off. Discard wilted or damaged leaves. Cut large sprouts in half if necessary. Set aside.

2. To toast sesame seeds: In skillet, over medium heat, melt butter and add sesame seeds. Stir seeds around until they are just lightly toasted. You have to stir or shake pan constantly because they begin to bounce up as they’re heated. Light toasting brings out the nutty flavor of the seeds. Remove from skillet and set aside.

3. In 2-1/2-quart saucepan, bring water and salt to a boil, add the Brussels sprouts, cover and cook 5 to 9 minutes or until just tender, OR you can microwave them in salted water for 7 or 8 minutes, depending on their size. Test for tenderness with tip of knife. Remember you don’t want to overcook. Drain sprouts while you brown the butter.

4. Brown Butter: In medium saucepan, heat butter until it turns a light brown; immediately remove from heat and add Brussels sprouts, salt and pepper, toasted sesame seeds, parsley and a pinch of nutmeg. Toss to coat and serve. You can offer lemon wedge if desired.