I have often cooked in parchment. Mostly fish, mainly salmon. My dad is always telling me about how he makes what he calls hobo packets. His favorite is to slice an onion, pour barbecue sauce on it, wrap it up and throw it on the grill.
So I was excited to see how these Brussels sprouts would turn out.
I used kitchen twine to wrap up the parchment. I also cheated a bit and cooked my egg noodles in the same pot as the boiling water for the sprouts.
The butter melts with the cooking and blends with the salt and pepper to make a buttery sauce. No water gets into the packet.
The Brussels sprouts are the perfect tender crisp! It’s a great way to cook them!
BRUSSELS SPOUTS IN PARCHMENT
1 ½ Pounds Brussels Sprouts
2 Tablespoons Butter
½ Teaspoon Salt
1/8 Teaspoon Pepper
Clean sprouts. Place in cooking parchment with butter, salt and pepper. Fold or tie to seal. Cook in boiling water for 15 minutes.
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