1 lemon
2 (10 oz.) pkgs. frozen Brussels sprouts
3/4 c. heavy cream
Salt and pepper

Grate yellow zest from lemon. Cook sprouts in boiling salted water until just tender, about 5 minutes. Drain. Combine heavy cream with 3/4 teaspoon salt and 1/8 teaspoon pepper in a large frying pan over medium heat. Bring to a simmer and cook until cream has reduced to 1/2 cup, 3 to 4 minutes. Add sprouts and lemon zest and heat through, about 2 minutes. Taste for seasoning and add salt and pepper, if needed.