Caramelized Sprouts

A lot of people really hate these little cabbage-like nuggets. I think that's mostly due to under cooking, overcooking, or just plain bad cooking. They have an unusual taste, and it can be easily manipulated into something of a sweet and sour treat.

Ingredients:

• Twice as many Brussel sprouts as you think you'll eat
• Real butter (margorine and lite butters don't work)
• No spices of any kind, but you can experiment if you must

Preparation:

• Wash the little buggers
• Trim off the stalk-end as close to the body as you can
• Cut each sprout in half along the polar axis (stem to top)
• Pre-heat a cast iron frying pan on the range over medium high heat

Cooking:

• Melt enough butter to coat the bottom and then some. The sprout needs to absorb some as moisture. When it just begins to turn brown, you're ready, Eddie!
• As soon as the butter begins to caramelized, place the sprouts in the pan cut face down.
• Move them around a lot so the don't stick, but you definitely want them to turn dark brown/black as they cook.
• Turn the sprouts over as soon as the cut faces are scorched, turning frequently until they are softened throughout.
• Remove them from the heat and immediately onto the serving plates to avoid further cooking or sticking.
• Remove tha pan immediately from the heat to avoid a difficult cleanup.

Eating:

These go really great with Dirt Loaf, or a slab 'o beef, and a variety of potato or simple pasta dishes. Serve with A&W Root Bear or a grape Sun Devil, or a glass of Prune Juice.