Instructions: In a medium cooking pot with a tight-fitting lid, set a steamer basket over 1 1/2 inches water. Add Brussels sprouts, and steam over high heat until tender, about 10 minutes.

Melt butter in a large skillet over medium-high heat. Add salt and cook, watching carefully, until butter sizzles, browns slightly, and gives off a nutty aroma. Squeeze juice from lemon halves into the pan and add the zest. Stir in Brussels sprouts; cook, shaking pan occasionally, until warmed through.

This recipe yields 4 servings.

Description: "Nutty and delicate if not overcooked - but as odiferous as cabbage if mistreated - Brussels sprouts can be truly delicious even without bacon or cream."

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