6 Servings 40 min Cook
1/4 Cup Butter
1 1/2 Lb Brussels Sprouts
1/4 Tsp Salt
1 Cup, whipped Heavy Whipping Cream
2 Tbsp Lemon Juice
Melt the butter in skillet over medium-high heat.
Add the Brussels sprouts and salt.
Cook, stirring occasionally, until the sprouts are browned in spots, about 5 minutes.
Pour in the cream, and bring to a simmer.
Reduce the heat to low, cover, and simmer until the sprouts are tender and easily pierced with a fork, 30 to 35 minutes.
The cream will have reduced in volume, and will have taken on a creamy beige color.
Remove the lid, and stir in the lemon juice.
Allow the sprouts to simmer a few minutes more until the cream thickens and coats the sprouts.
Season to taste with additional salt and lemon juice before serving.