There aren't too many savory things that can't be made better by the addition of shallot butter, and Brussels sprouts are no exception.
1 quart Brussels sprouts, trimmed and halved or quartered if large
2 Tbsp butter
1 medium shallot, minced
Dash of lemon juice (optional)
Salt and pepper to taste
Cook the Brussels sprouts in a saucepan of salted boiling water for 5-8 minutes, until tender. Drain.
Melt the butter in a skillet. Add the shallots and saute for 1-2 minutes, then add the Brussels sprouts. Continue to saute over medium heat until they have given up excess moisture from the boiling. If desired, add a small splash of lemon juice to the pan and saute for another moment. Add salt and pepper to taste and serve hot.
Serves about 4.