- 2 pounds medium brussels sprouts, trimmed
- 1/4 cup (1/2 stick) butter
- 2 tablespoons fresh lemon juice
- 2 teaspoons grated lemon peel
Combine first 4 ingredients in large pot; cover and bring to boil over high heat. Reduce heat to medium. Cook until brussels sprouts are crisp-tender, about 10 minutes, stirring occasionally. Stir in lemon juice; cook uncovered until glaze coats brussels sprouts, about 1 minute. Season to taste with salt and pepper. Transfer brussels sprouts to bowl. Sprinkle with lemon peel and serve.