Cream Braised Brussels Sprouts

I've been wanting to try this recipe for a couple years now but I only ever seem to buy frozen Brussels sprouts.  I got some sprouts in my Bountiful Basket this week so I was super excited to try this recipe and I wasn't disappointed.  You should try them!

I actually forgot to use the lemon juice and they were so yummy anyway.  I'm not sure if I'll put it in next time or not...

Cream Braised Brussels Sprouts

3/4 lb. Brussels sprouts
1.5 Tbs butter
¼ tsp kosher salt, plus more to taste
1/2 cup heavy cream
1/2 Tbs fresh lemon juice, or more to taste (optional)

First, prep the Brussels sprouts. Trim the stem end of each sprout and pull off any ragged or nasty outer leaves. Cut the sprouts in half from stem end to tip, and then cut each half in half again. Ultimately, you want little wedges.

In a large (12-inch) skillet, melt the butter over medium-high heat. Add the Brussels sprouts and salt. Cook, stirring occasionally, until the sprouts are nicely browned in spots, about 5 minutes or so. I like mine to get some good color here, so that they have a sweetly caramelized flavor.

Pour in the cream, stir to mix, and then cover the pot. Reduce the heat to low or medium low: you want to keep the pan at a slow simmer. Braise until the sprouts are tender enough to be pierced easily with the tip of a paring knife, about 20 -35 minutes. The cream will have reduced some and will have taken on a creamy tan color.

Remove the lid, and stir in the lemon juice. Taste for seasoning, and adjust as necessary. Let the pan simmer, uncovered, for a minute or two to thicken the cream to a glaze that loosely coats the sprouts. Serve immediately.

Recipe from orangette.blogspot.com