Creamy Decadent Brussell Sprouts
- 1 ¼ lb. Brussels sprouts
- 3 Tbs unsalted butter
- ¼ tsp coarse sea salt, plus more to taste
- 1 cup heavy cream
- 1 Tbs fresh lemon juice, or more to taste
Cut the brussell sprouts in half.
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 a little soft.
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 30-35 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.