Pan Roasted Brussels sprouts

By RossanaV

Ingredients

• 1 pound Brussels sprouts
• 3 tablespoons olive oil
• 1/2 teaspoon coarse salt
• Freshly ground black pepper
• Optional sweet and sour glaze: 1/2 tablespoon balsamic vinegar and 1 teaspoon honey

Preparation

Step 1

Trim the stem end off the sprouts and discard. Cut each sprout in half lengthwise (or in quarters if it is a big one).
Heat a large cast-iron skillet over medium-high heat until very hot, about 3 to 4 minutes.
Add the olive oil, and when it starts to shimmer, about 30 seconds or a minute later, add the Brussels sprouts.
Give the pan a good shake to let things settle, then let the Brussels cook undisturbed for about 3 minutes.
Toss the Brussels around and continue to cook until the sprouts are just tender and blackened in places, about 3 more minutes.
Season with salt and pepper and add the glaze ingredients, if using.
Remove from the heat and try to serve before all of the crispy bits get eaten straight out of the pan.