Cut the stems from the Brussels Sprouts, halve each one lengthwise, and remove any blemished leaves. Cut out any large cores. Slice each half into half again so you end up with little wedges.
In a large frying pan over medium-high heat, melt the butter. Add the Brussels sprouts and salt. Cook, stirring occasionally, until the sprouts are nicely browned in spots, about 5 minutes so they will have a sweet caramelized flavor.
Pour in the heavy cream; stir to mix and then cover the frying pan. Reduce the heat to low or medium low (you want to keep the pan at a slow simmer). Braise until the Brussels sprouts are tender enough to be pieced easily with the tip of a paring knife, about 30 to 35 minutes. NOTE: 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 an additional 1 to 2 minutes to thicken the cream to a glaze that loosely coats the sprouts.
Remove from heat and serve immediately.
Makes 4 to 6 servings.
* 1 pound of brussels sprouts = approximately 50 tiny sprouts or 17 to 20 large sprouts. Buy Brussels sprouts of roughly equivalent size so they cook evenly.
Cream-Braised Brussels Sprouts Recipe: https://whatscookingamerica.net/vegetables/brusselsproutscreambraised.htm