Braised Brussels Sprouts

Another easy vegetable recipe from Molly Stevens's All About Braising. Stevens says that this may convert Brussels sprout haters, but I doubt it. It does take the edge off the sprouts, making them less pungent, but they still taste like Brussels sprouts! Luckily, we like that. I adapted the recipe by adding a touch of lemon zest.

Creamy Braised Brussels Sprouts

Adapted from "All About Braising" by Molly Stevens

• 1 pound Brussels sprouts
• 3 Tablespoons unsalted butter
• 1 teaspoon lemon zest
• coarse salt and freshly ground pepper
• 1 cup heavy cream
• 1/2 lemon

Trim base of each sprout, discard ragged outer leaves, and then slice each one in half, thirds, or quarters (if they are very large). The point here is to have a bunch of pieces that are approximately the same size. Each wedge should be about 1/2 inch across.

Melt butter in a large skillet on medium-high heat. When the foaming stops, add the sprouts, salt, and pepper. Cook, stirring occasionally, until sprouts begin to brown.

Pour in the cream, add the lemon zest, and stir. Cover pan and reduce heat to low simmer. Braise until sprouts are tender, about 30-35 minutes. The cream will have reduced and will be a light tan color.

Remove the cover, squeeze in lemon juice (squeeze from lemon half), and adjust seasoning. Simmer, uncovered, for a few minutes to thicken cream to a glaze that coats sprouts. Serves 4 to 6.