Brussel Sprouts - You know you love them!

So... the trick here is to pick out the smallest ones when you shop for them. And oddly enough, I have found that fresh lemon juice takes the bitterness down a few notches. It's good stuff, Maynard!

1 lb Baby Brussel Sprouts

1 Med. Lemon (Zest about 1/4 of the lemon and then cut into four wedges, but you'll only need one wedge)

1 TBL Olive Oil

1 TBL Unsalted Butter

Sea Salt and Freshly Ground Pepper to taste

1. Wash brussel sprouts in a colander. Cut the bottoms off of the brussel sprouts and let the few leaves fall off. Place the brussel sprouts in a shallow pot and fill with water until just barely covered. Bring to a boil and let simmer until they turn a brilliant green. NOT ARMY GREEN. Just a nice brilliant green. You want them to be al dente, like pasta, so when you poke a sharp into the bottom, it slides in easily but is firm enough that there is still some bite to it. When they are done cooking, drain in a colander.

2. Melt butter with olive oil in sauce pan. Add brussel sprouts, lemon zest, squeeze juice of one lemon wedge over sprouts and then toss all together until well coated. Add a pinch of sea salt and ground pepper. Serve with shaved Parmesan.