Ingredient:
1 pound of small brussels sprouts
2 tbsp extra-virgin olive oil
fine-grain sea salt and freshly ground black pepper
1/4 cup grated cheese or chopped nuts - your choice!
Method:
Wash the brussels sprouts well. Trim the stem ends and remove any raggy outer leaves. Cut in half from stem to top and toss in a bowl with 1 tablespoon of the olive oil.
Heat the remaining tablespoon of olive oil in your largest skillet over medium heat. Don't overheat the skillet, or the outsides of the sprouts will cook too quickly. Place the brussels sprouts in the pan flat side down (single-layer), sprinkle with a couple pinches of salt, cover, and cook for roughly 5 minutes; the bottoms of the sprouts should only show a hint of browning. Cut into or taste one of the sprouts to gauge whether they're tender throughout. If not, cover and cook for a few more minutes.
1 pound of small brussels sprouts
2 tbsp extra-virgin olive oil
fine-grain sea salt and freshly ground black pepper
1/4 cup grated cheese or chopped nuts - your choice!
Method:
Wash the brussels sprouts well. Trim the stem ends and remove any raggy outer leaves. Cut in half from stem to top and toss in a bowl with 1 tablespoon of the olive oil.
Heat the remaining tablespoon of olive oil in your largest skillet over medium heat. Don't overheat the skillet, or the outsides of the sprouts will cook too quickly. Place the brussels sprouts in the pan flat side down (single-layer), sprinkle with a couple pinches of salt, cover, and cook for roughly 5 minutes; the bottoms of the sprouts should only show a hint of browning. Cut into or taste one of the sprouts to gauge whether they're tender throughout. If not, cover and cook for a few more minutes.
