Brussels Sprouts

and quickly saute in bacon fat and butter and add the crumbled bacon on top.

Sounds like you've mastered the techniques of Lithuanian cooking! (at least as perfected by my grandmother).

Jo Ann, I loved the recipe as well--the combination of the lemon juice with the cream is nothing less than brilliant. Though I'll probably be a bit more conservative on the cooking time in the future to preserve the texture. But thanks for sharing!

I didn't use to like Brussel Sprouts but love them now, just steamed.

I think there are new varieties on the market that are sweeter but I think it is essential to remove all the dark green leaves until you just have a tight knobby ball.

And they shouldn't be kept before serving, cook & eat.

But cleaning them individually seems like a lot of hard work and I create a lot of waste.

Maybe I am doing something wrong.

No you're doing it right. If buying loose carefully select the very smallest ones, the youngest. Cut off any residual stalk and use your thumbs to remove all loose leafs until you have a pale tight ball. I get a huge pile of discarded leafs.

If you can buy them on the stalk, do so because they seem the freshest and to keep the best. Buying them already bagged is least best option as they sell them by weight and load the bags with the biggest (heaviest) old ones.