Trim Brussels sprouts by removing a slice from the end and any damaged leaves. Cut in half, stem to tip.

Heat the butter and oil in a large skillet, add the sprouts, cut edge down. Cook, turning now and then over medium high heat until the sprouts are browned, several minutes.

Sprinkle with salt, add cream and stir. Cover the pan, reduce heat to a bare simmer and cook until the sprouts are soft when pierced with a fork, 25 to 30 minutes.

Remove the lid and simmer another minute or two to thicken the cream to a glaze that coats the sprouts. Add a little lemon juice and stir. Taste for seasoning.

Note: Simmering cream too quickly, especially at the end of the cooking time can cause it to separate and leave the Brussels Sprouts greasy. Low and slow is the way to go!