• 2  pounds fresh Brussels sprouts
• ¹/₃ cup butter
• 1  tablespoon grated onion
• 1  tablespoon lemon juice
• ³/₄ teaspoon salt
• ¹/₄ teaspoon thyme
• ¹/₄ teaspoon marjoram
• ¹/₄ teaspoon savory

1. Cook Brussels sprouts in boiling salted water until just tender.
2. Put butter, onion, lemon juice, salt, thyme, marjoram, and savory into a saucepan. Set over low heat until butter is melted, stirring to blend.
3. When Brussels sprouts are tender, drain thoroughly and turn into a warm serving dish. Pour the seasoned butter mixture over the Brussels sprouts and toss gently to coat sprouts evenly and thoroughly.

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