Brussels Sprouts in Parmesan-Lemon Glaze

Quartering Brussels sprouts seems to lighten them. Adding the zing of lemon zest really brings a brightness to this dish, changing the minds of even the most ardent of vegetable haters. The sauce is called a glaze because it is not too thick, rather just a luxurious wash of satiny Parmesan cream.

Fill a large pot with hot water, add in 1 teaspoon salt, cover, and bring to a simmer. Add in the Brussels sprouts, cover (lid cracked), bring back to a gentle simmer,
and cook for 3-5 minutes, until just tender. Drain well.
 
Immediately pour in the cream, sprinkle in the lemon zest and Parmesan, and stir—the sauce will thicken just a bit. Season with salt. Serve at once.