Golden-Crusted Brussels Sprouts

Ingredients

• 1 pound of small brussels sprouts
• 2 tablespoons extra-virgin olive oil
• Fine-grain sea salt and freshly ground black pepper
• 1/4 cup grated cheese or chopped nuts – your choice!

Directions

1. Rinse the brussels sprouts thoroughly, then neaten them up by trimming the stem ends and pulling away any tired outer leaves. Slice each sprout in half from the stem end through the top, and in a bowl, coat them with 1 tablespoon olive oil.
2. Set your largest skillet over medium heat and warm the remaining tablespoon of olive oil. Keep the pan from getting too hot, since the sprouts can brown on the outside before the centers catch up. Arrange the brussels sprouts cut-side down in a single layer, add a couple pinches of salt, put on the lid, and let them cook for roughly 5 minutes, until the undersides have just begun to color. Check 1 sprout by cutting into it or tasting it to see if it is tender all the way through; if it needs more time, cover the pan again and cook for a few more minutes.
3. When the sprouts are just tender, take off the lid, raise the heat, and let the cut sides cook until they are deep brown and caramelized. With a metal spatula, flip and stir them once or twice so the curved sides pick up a little color too. Finish with more salt, a few grinds of pepper, and a light shower of grated cheese or nuts. You can hold a platter of them in a warm oven for a few minutes if you must, but they are at their best right away.