Whether served as a weeknight supper or an elegant dinner for guests, this versatile menu can be on the table in less than 45 minutes. (Serves 4)
* Combine 1 pound trimmed, quartered Brussels sprouts, 2 teaspoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small roasting pan; toss. Bake at 425º for 20 minutes or until lightly browned. Melt 2 tablespoons butter in a small saucepan over medium heat; cook 3 minutes or until lightly browned, shaking pan occasionally. Drizzle butter over Brussels sprouts; toss.