Adapted from Orangette
3 pounds Brussels sprouts
6 tablespoons unsalted butter
3/4 teaspoon Kosher salt
2 1/4 cups heavy cream
Juice of half a lemon (at least)
Trim the Brussels sprouts and cut each in half.
In a large skillet, melt the butter over medium-high heat. Add the Brussels sprouts and salt. Cook, stirring occasionally, until the sprouts are browned in spots, about 5 minutes.
Pour in the cream, stir to mix, and then cover the pot. Reduce the heat to maintain a slow simmer. Braise until the sprouts are pierced easily with the tip of a paring knife, about 40 minutes. The cream will have reduced some and will have taken on a creamy tan color.
Stir in the lemon juice and adjust seasoning. Let the pan simmer, uncovered, for a minute or two to thicken the cream to a glaze that loosely coats the sprouts. Serve immediately.