1 lb fresh Brussels sprouts
4-6 Tbsp. butter
1/2 onion, chopped
Salt and Pepper
1 teaspoon lemon juice or 1 Tbsp. Meyer lemon juice,
1/4 cup toasted slivered almonds
Remove any ragged or old-looking outer leaves on the Brussels sprouts and discard. Parboil the sprouts for 3 minutes or until just tender. They should be almost cooked all the way through (split one in half to test). Strain the hot water and place sprouts in a bowl of ice water, this will keep their color bright green. Cut sprouts into halves. Heat 2-3 Tbsp butter in a large pan on medium heat. Add onions and cook until translucent, about 4-5 minutes. Add 2-3 Tbsp more of butter and the sprouts. Increase heat to med-high and cook for several more minutes. Salt & pepper to taste, while sprouts are cooking. Do not overcook! Overcooked Brussels sprouts are bitter and are the main reason why some people don’t like them. Remove pan from heat, stir in the lemon juice and half of the toasted almonds. Add salt and pepper to taste. Place in serving dish and garnish with the rest of the toasted almonds. From simplyrecipes.com.