Not everyone's favorite vegetable, but maybe this buttery version will change their minds forever. To cut down on last-minute preparations, trim and slice the sprouts early in the day and store in a plastic bag in the refrigerator until ready to sauté.

3	Bags (10 ounce each)	Brussel sprouts
4	Tbsps.	Butter or margarine
1/2	Tsp.	Salt

Trim off any yellow leaves and stem from each brussels sprout. Slice sprouts vertically very thinly. In a 12-inch skillet, melt margarine or butter over high heat. Add sliced sprouts; sprinkle with salt and cook, stirring, 10-12 minutes, until sprouts are tender-crisp and begin to brown.

YIELD: 8 Servings