SAUTEED BRUSSELS SPROUTS

This is an easy side you can add to almost any meal.  Hmm... or you could even just eat an entire bowl as a snack or small meal.  It pairs especially well with steak!

Have you ever roasted whole, or even halved, brussels sprouts?  You know the tiny little leaves that fall off and then just get absolutely crispy and delicious?  This is like eating all of those at once.  YUM.

You can use your mandolin to shred/shave some brussels sprouts, OR you can take the easier route and get them pre-shredded from the produce section.  The kind they shred IN the store, not the mass produced, bagged kind.  Those are not the best.

First, heat your nonstick skillet over medium-high and add in some olive oil.  Once it shimmers, throw in your sprouts.

Toss them around to coat them in the olive oil, then DO NOT TOUCH!  You want them to get nice and crispy and beautifully browned.  Maybe 5 minutes.

Then, give them about 10 turns of the pepper grinder, and two nice pinches of coarse kosher salt.  Toss.  Keep cooking and gently tossing until they're to your desired doneness.  I like them a little bit crisp, so I don't cook them too long for fear of mush.  Maybe 5 more minutes.  Follow your heart.  And your eyes!

Sometimes I add a squeeze of lemon or a few splashes of balsamic vinegar.  My favorite way to enjoy them is with BACON, but of course we can't eat bacon every day.