Brussels Sprouts with Lemon Butter

Total time: 15 minutes
    Lemon add a fresh taste to vegetables and goes well with thyme. The sprouts are cooked quickly to prevent the strong, bitter taste common to overcooked cruciferous vegetables.

 Ingredients:

• 12 - 16 Brussels sprouts - I normally serve 6 - 8 per person
• 2 tbs butter
• 1 tsp thyme
• 1 tbs lemon juice
• salt & pepper

 Instructions:

• Trim Brussels sprouts: slice a bit off of the stem end and peel away the outer leaves - any that are damaged, wilted or discolored. 
• Cut each sprout into quarters. 
• Put the sprouts into a medium skillet, add water to the depth of 1/4" (.5cm), cover and cook until just tender when pierced with a knife, about 8 minutes.
• Uncover and pour off water.
• Return pan to heat and add butter.  Stir to coat sprouts and sauté 1 minute. 
• Add herbs, lemon, salt & pepper and sauté, stirring for 1 minute longer.