Brussels Sprouts in Butter

This preparation is so simple that calling it a recipe is probably a bit of an exaggeration. But it's good, and it's easy, and my six-year-old professes to like it (as does his dad). Brussels sprouts are available now - at the market and in my garden - but they will get better in a few weeks as the weather gets colder and they experience a few frosts.

1 pint Brussels sprouts (about 2 cups)
1 Tbsp butter
Salt and pepper to taste

Trim the ragged outer leaves off the sprouts and then cut them in half lengthwise, or into quarters if they are large.

Bring some water to a boil in a medium sized saucepan. Add a teaspoon or so of salt. Boil the sprouts for about 10 minutes, until easily pierced with a fork, then drain them.

Melt the butter (I do this in a bowl in the microwave), then toss the Brussels sprouts with it. Add salt and pepper to taste and serve hot.

Serves 2-4.