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Brussels Sprouts With Brown Butter and Sage
- 2 pounds fresh Brussels sprouts (40 to 50 sprouts), trimmed and halved
- 3 tablespoons butter
- 1/4 cup coarsely chopped sage leaves (6 to 8 leaves)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Directions:View on Real Simple
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