Brussel sprouts have a bad reputation among some, as most don’t know how to prepare them.

Cream-Braised Brussels Sprouts
Adapted from All About Braising

1 lb. Brussels sprouts
3 T. unsalted butter
¼ t.  French sea salt, plus more to taste
1 c. heavy cream
1 T. fresh lemon juice, or more to taste

First, trim the stem end of each sprout and pull off any torn or brown leaves. Cut the sprouts in half from stem end to tip, and then cut each half in half again. Ultimately, you want 4 little wedges from each sprout.

In a 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, which also caramelizes the 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 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.