Cut the stems from the Brussels Sprouts, halve each one lengthwise, and remove any blemished leaves. Cut out any large cores. Slice each in half.
In a heavy Dutch oven, melt the butter. Add the prepared Brussels Sprouts and salt; saute until they just begin to brown, approximately 5 minutes.
Stir in the half and half cream, cover with a lid, and reduce heat to a low simmer. Cook until the sprouts are soft but still hold together, approximately 30 minutes.
Remove the lid, stir in the lemon juice and cook, uncovered, for an additional 2 to 3 minutes to further reduce the cream to a glaze. Sprinkle the black pepper and cayenne pepper over the top.
Remove from heat and serve hot.
Makes 4 servings.
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