| | Directions | | Trim stem ends and quarter sprouts. In a 12 inch pan with tight lid, melt butter until foam subsides. add sprouts with salt and pepper over medium-high heat for 5 min till browning. add cream cover and turn to low for 30-35 min. add juice from half lemon and cook for another couple of minutes uncovered. should be tender enough to easily pierce with tip of a knife. Enjoy. |
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| Ingredients | | - |  | 1 pound Brussel sprouts |
| - | | 3 tablespoons Butter |
| - | | salt & white pepper |
| - | | 1 cup heavy cream |
| - | | 1/2 lemon |
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