Last weekend I had brunch at this small, local restaurant in my neighborhood. All the food was incredibly fresh--especially the veggies. The veggies came from a local urban farm and were cooked to perfection. Besides the fact that the experience made me want to start up a mini-farm in my apartment so I could have fresh food all the time, it made me dream of brussel sprouts. I know what you're thinking...but brussel sprouts, when cooked correctly, can taste so unlike brussel sprouts that you can pop them like popcorn. Or at least eat them (and not toss them in the garbage). I have yet to discover this restaurant's recipe, but this one is pretty close. Experiment with it, enjoy, and dream of brussel sprouts!
24 small brussels sprouts
1 tablespoon extra-virgin olive oil, plus more for rubbing
fine-grain sea salt and freshly ground black pepper
Wash and trim sprouts. Cut them in half and rub with olive oil. Put 1 tbsp of oil in pan/skillet. Heat and place brussel sprouts in pan. Sprinkle with salt and pepper and cover pan. Let it cook for about 5 min. Once they're tender, uncover the pan, turn the heat up, and cook until the flat sides of the brussel sprouts are brown and carmelized. Sprinkle with more salt and pepper. Serve direct from the pan while they're warm. Good to have a side or as a topping to a fresh salad.