Creamy Braised Brussels Sprouts

(adapted from Molly Stevens' All About Braising).

1 lb. Brussels sprouts
3 Tbls. butter
1/2 c. cream
1/2 lemon
Kosher salt and fresh ground pepper
toasted hazelnuts or crisp bits of bacon, optional

Trim base of each sprout and cut off any ragged leaves. If small, cut into halves, if large, cut into fourths. Melt butter in a large skillet, when foaming stops add sprouts and season with salt and pepper. Cook until brown, stirring occasionally. Pour in cream, stir, cover and reduce heat to low. Braise for about 30 minutes. Stir in a generous squeeze of lemon juice and taste for seasoning. Let simmer uncovered for a few more minutes to thicken the cream. Serve hot or warm sprinkled with a handful of toasted hazelnuts or crisp bits of crumbled bacon, optional.