Trim stems and remove any wilted outer leaves from brussels sprouts; wash. Cut sprouts in half lengthwise.
In a medium saucepan cook brussels sprouts, covered, in a small amount of boiling salted water for 10 to 12 minutes or until crisp-tender. Drain well. Add margarine or butter; lemon juice, lemon-pepper seasoning, and salt to brussels sprouts; toss gently to coat. Makes 4 servings.