- 1 1/2 pounds small Brussels sprouts
- 4 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon medium dry white wine
- 1 tablespoon lemon juice
In a large bowl full of lightly salted water, soak the sprouts for 10 minutes to clean them, then rinse under running water. Trim off and discard any tough outer leaves. Cut each sprout in half lengthwise, and then thinly slice them crosswise.
In a large skillet, melt the butter over medium high heat. Saute the sprouts until they begin to turn golden, then add the salt, pepper and wine and cook for about 4 minutes more, or until barely limp (the wine will change the cooking method from sauteing to steaming). Stir in the lemon juice, taste for seasoning, and serve immediately.