Roasted Brussel Sprouts

As long as I don’t get distracted, these come out right every time.

Ingredients:

 1 lbs raw Brussels sprouts - not from frozen

 4-5 tbsp Extra Virgin olive oil (EVOO)

Method:

 Rinse Brussels sprouts and dry thoroughly.

 Trim their bottom ends and cut in half, lengthwise.

 Add 3-4 tbsp EVOO to a cold, 12" stainless-steel, non-stick or cast-iron skillet.

 Lay Brussels sprouts, cut-side down, in the pan in a single layer. Note: Do not over crowd the pan.

 Cover skillet with a lid, place over med-high heat and cook approximately 5 minutes or until the bottoms of the b sprouts start to develop a crust.

 Remove lid and cook an additional 4-5 minutes.

 Repeat as needed for the amount of Brussels Sprouts you have.

 Serve or use in recipe as needed.

Notes and Options:

Brussels Sprouts prepared in this way are delicious served simply, but if you want a little something more with them, try them dressed with the Mustard Vinaigrette recipe.