Brussels Sprouts Braised in White Wine and Lemon Juice

Brussels sprouts are a strange little vegetable.  They're like little miniature cabbages - and when cooked improperly, can take on a very cabbage-y taste and smell that forces many people to turn up their noses.  I used to be one of those people - not out of personal experience, mind you, just from horror stories of people required to eat Brussels sprouts under duress ("No dessert unless you eat your Brussels sprouts!").

Brussels sprouts actually have quite a bit to do with with Brussels, Belgium, where they were first grown in the 16th century.  They're extremely good for you, but most people don't know how to cook them the right way, so the eating of said sprouts is, for many, akin to culinary torture.  In fact, I never had a Brussels sprout pass my lips until last Thanksgiving, when my brother-in-law attempted a very tasty recipe.  Then I started experimenting and came up with a lovely way to prepare these cabbage-ettes that even my husband, who doesn't normally like a variety of vegetables, will eat.