4 Servings 15 min Cook
16 Cup Water
1 1/2 Lb Brussels Sprouts
3 Tbsp Butter
2 Dash Pepper
2 Dash Salt
1/3 Cup Lemon Juice
In a large pot, bring salted water to a boil.
Add the Brussels sprouts and blanch, about 1 minute until bright green
In a sauté pan add butter and cracked black pepper.
Melt butter until browned
Drain the Brussels sprout leaves and toss into butter mixture to coat.
Season with salt and lemon juice and serve.