I rarely meet a brussel sprout that I don’t adore. Unless they are steamed, in which case I’d rather pass. Sauteed, roasted, caramelized or grilled and I’d eat vegetables for breakfast, lunch and dinner! When I was in California my cousin, who is an excellent cook, made some extra delicious brussels sprouts and I couldn’t wait to try them at home. They are a delicious combination of sauteed and roasted.

Preparation:

• Cut of stem and slice lengthwise.
• Pour a healthy layer of olive oil in the bottom of a large pan and heat to medium-high. Turn on broiler to high.
• Place the brussels, cut-side down, in a single layer on the pan. Cook for about 6-7 minutes, until the bottoms have turned brown. (Don’t flip them or stir, just let them get brown!)
• Remove from heat and place in oven, middle rack, and broil for about 4-5 minutes until tops are golden brown. Season with salt and pepper.
• We were clearly fans – the Taster and I were fighting over the last few.