By Shireen Jamooji
500 gms Brussels Sprouts 8-10 cloves garlic, minced 100 gms butter Salt and pepper to taste Lemon
Remove the brown outer leaves and any stained stems, score a cross into the stem, and put them in a bowl of salted water until you have cleaned all of them.
In boiling salted water, put all the sprouts, cover and cook for about 20 minutes. Strain and let them cool a bit then halve them.
In a pan add the butter and minced garlic, and then add the halved sprouts. Saute till golden brown. Sprinkle with salt and pepper to taste. Finish with a squeeze of lemon and serve warm.