Step 1

Trimming the Brussels sprouts: Trim the very base of each sprout with a sharp paring knife and then peel off any ragged outer leaves. Cut the Brussels sprouts through the core into halves. If the sprouts are large, cut each half into thirds, or, if they are smallish, cut each half again in half to make quarters. Ultimately, you want little wedges that are no more than 1/2 inch across.

Step 2

Browning the Brussels sprouts: Melt the butter in a large skillet (12-inch) over medium-high heat. When the foaming stops, add the Brussels sprouts and season with salt and white pepper. Cook, stirring occasionally, until the sprouts begin to brown in spots, about 5 minutes.

Step 3

The braise: Pour in the cream, stir, cover, and reduce to a slow simmer. Braise over low heat until the sprouts are tender enough to be pierced easily with the tip of a sharp knife, 30 to 35 minutes. The cream will have reduced some and turned a fawn color.

Step 4

The finish: Remove the cover, stir in a generous squeeze of lemon juice, and taste for seasoning. Let simmer, uncovered, for just a few minutes to thicken the cream to a glaze that coats the sprouts. Serve hot or warm.