Brussels Sprouts & Peas in Brown Butter

2 containers (10 ounces each) Brussels sprouts

1 medium lemon

4 Tbls margarine or butter

1 package (10 ozs) frozen peas, thawed

½ tsp salt

¼ tsp coarsely ground black pepper

Trim off stem and any yellow leaves from each Brussels sprout. Slice sprouts vertically into ¼ inch thick slices. From lemon, grate 1 tsp peel and squeeze 1 Tbls juice.

In 12-inch skillet, melt margarine over medium-high heat; cook 2 minutes or until light golden brown, stirring. Add sliced Brussels sprouts and stir to coat with browned margarine. Add ¼ cup water and cook, stirring occasionally, 10 minutes. Reduce heat to low; add lemon peel, peas, salt, pepper, and another ¼ cup water and cook, stirring occasionally, 5 minutes, or until sprouts are tender. Stir in lemon juice. Makes 8 accompaniment servings.