Recipe by Chef Jacquie
- 1 Pound Brussels Sprouts, trimmed and cut in half
- 3 Tablespoons Extra Virgin Olive Oil
- 1 teaspoon Kosher salt
- ½ teaspoon fresh ground black pepper
In a large frying pan, over medium/high heat, add oil and Brussels Sprouts. Shake the pan from time to time to brown them evenly. Season with salt and pepper. Cook about 10-12 minutes total.