1 lb. brussel sprouts
2 to 3 tbsp. butter
Juice of 1/2 lemon
Salt and pepper to taste

Clean sprouts cut an "X" in the bottom of each. Simmer in enough water to cover for 6 to 8 minutes or just tender. Plunge into ice water to quick, cool. Drain well and cut in half.

To serve, melt butter in shallow pan, add sprouts tossing until hot. Sprinkle with lemon juice and salt and pepper to taste. I like to add 4 cups of sliced cooked carrots to the above. Makes a pretty dish.