I decided to this recipe a try since my last attempt at Brussels sprouts was surprisingly good. It's easiest for me to buy Brussels sprouts in 12 oz frozen packages, so I re-proportioned the recipe by cutting down the quantity of sprouts, but nothing else.

Ingredients

• 12 oz. frozen Brussels sprouts, thawed
• 3 Tbs unsalted butter
• 1/4 tsp salt
• 1 cup heavy cream
• 1 Tbs fresh lemon juice

Method

• Halve the sprouts, unless they are really big, in which case quarter them.
• Melt butter over medium high heat, put in sprouts, salt, and cook 5-10 till they are spotted with carmelized brown spots.
• Add cream, wait till it boils, then turn down the heat to a simmer.
• Simmer the sprouts for 20-30 minutes, covered, stirring occasionally. The cream should become a very light brown.
• Remove from heat. Check for flavor. Add salt or pepper to taste if desired. Mix in lemon juice.

Result

I liked 'em.

Source: http://orangette.net/2006/12/the-best-thing-since-brussels-sprouts/

2023-04-20:  Made 'em again, but my memory misled me, so I used 24 oz of Brussels sprouts and browned them in olive oil.  When they were caramelized, I drained the oil and threw in some butter for the flavor.  i doubled the other ingredients, which might not have been necessary.  Really liked the result.  Salt-lovers might want to add some, but I enjoyed the subtle flavors of not having too much salt.