Ingredients
6
6 servings
- •0.25 cup butter
- •1.5 pounds Brussels sprouts, trimmed and quartered
- •0.25 teaspoon sea salt, or to taste
- •1 cup heavy cream
- •2 tablespoons fresh lemon juice, or to taste
Instructions
- Melt butter in skillet over medium-high heat. Add Brussels sprouts and salt. Cook, stirring occasionally, until sprouts are browned in spots, about 5 minutes.
- Pour in cream, and bring to a simmer. Reduce the heat to low, cover, and simmer until 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 lemon juice. Allow sprouts to simmer a few minutes more until cream thickens and coats the sprouts.
- Season to taste with additional salt and lemon juice before serving.
Nutritional Facts
Per 6 servings
- Calories: 255
- Carbohydrate: 12g
- Fat: 23g
- Fiber: 4g
- Protein: 5g
- Sugar: 3g
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