Lemon-Sauced Brussels Sprouts
A recipe from the Sneaky Kitchen

1  8 to 10 oz. fresh or frozen Brussels sprouts
2 tablespoons real butter
1 tablespoon fresh lemon juice
1/8 teaspoon finely grated lemon zest (optional)
1/2 teaspoon salt
freshly grated black pepper to taste (optional)

Cook sprouts according to package directions; if fresh, steam over boiling water on stove or in microwave. Cook only until crispy tender; they should be slightly chewy. If you overcook them by mistake so they are soft & mushy, toss them out.   

Place butter over low heat in a small non-aluminum saucepan.  When melted, add lemon juice, grated lemon peel & salt.  Let simmer for a minute. 

Cut the Brussels sprouts in half (quarters for small children). Place them in a serving bowl. Pour lemon-butter mixture over them. Stir gently but thoroughly to mix well & let the sauce get into the little crevices in the sprouts. Grate on some black pepper to taste.