Prepare the Sprouts: Trim the tough ends off the Brussels sprouts and remove any yellowed or damaged outer leaves.
Cut small sprouts in half and larger ones into quarters. Steam the sprouts for about 8-10 minutes, or until they are tender-crisp and bright green. Be careful not to overcook them into mush.
Remove from the steamer and set aside. 2.
Sauté and Glaze: In a large skillet, melt the butter over medium heat.
Add the steamed Brussels sprouts and sauté for 3-4 minutes, tossing frequently, until they begin to brown and caramelize in spots. 3. Create the Sauce: Push the sprouts to the outer edges of the skillet, creating an open space in the center.
Pour the lemon juice and tamari into the center of the pan.
Let the mixture bubble and boil rapidly for about 30 seconds, or until it has reduced by about half and slightly thickened into a glaze. 4.
Toss and Serve: Stir the Brussels sprouts back into the center of the pan, tossing them thoroughly to coat with the glaze.
Cook for one more minute, season with salt and pepper to taste, and serve immediately while hot.
Don't overcrowd the pan.
Cook in two batches if necessary to ensure the sprouts sauté and brown rather than steam.
Add 1-2 cloves of minced garlic to the butter and cook for 30 seconds until fragrant before adding the sprouts for an extra layer of flavor.
