24 Brussels sprouts
2 tablespoons olive oil
Salt and pepper, to taste
Trim the stems of the Brussels sprouts and remove the discolored outer leaves. Cut in half, from the stem to the top, and place into a medium bowl. Add 1 tablespoon of the oil and gently toss until coated.
Heat the remaining tablespoon of oil in a large pan over medium heat. Place the sprouts in the pan flat side down, season with salt and pepper, cover and cook for about 5 minutes, or until just tender.
Flip the sprouts and cook them for 1 to 2 minutes. Season with additional salt and pepper, if desired, and serve hot.
Makes 4 servings
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