Pull off and discard any tough outer leaves from the Brussels sprouts.

Trim the bottoms neatly. Cut a cross in the bottom of each.

Put the sprouts in enough boiling salted water to cover them. Let the water return to a boil, and simmer the vegetable about 20 to 25 minutes or until tender.

Heat the butter in a heavy skillet and add the sprouts. Sprinkle with salt and pepper to taste and cook quickly, shaking the skillet until the sprouts are golden brown all over. Serve.