I learned how to make these from a farmer at the farmer's market in Baltimore, about 25 years ago. I didn't like brussel sprouts at that time, because I had always eaten them boiled and smothered with butter. I told this to the farmer who had them on display, along with other vegetables that I was ready to purchase more readily. She told me that I should try them cooked with lots of olive oil, garlic and salt. I bought some from her and went home and cooked them as she had instructed. I LOVED them! I have been making them this way ever since then, converting others to my love of brussel sprouts. Those converted include my late father, who visited me once and told me, after I had served them, that he didn't like brussel sprouts, but he liked the ones I made. I also converted a young niece and nephew who were very picky eaters, but decided after trying them cooked this way that they love brussel sprouts, too!Serves 4-5
4 cups brussel sprouts, each sprout cut in half lengthwise
¼ cup extra-virgin olive oil
3 garlic cloves, pressed
1 tsp smoked sea salt (or regular sea salt, if you don’t have smoked)
Heat olive oil in cast iron skillet over medium heat. When hot, press garlic cloves with a garlic press into pan and stir. Quickly add brussel sprouts before the garlic burns, and toss all together in pan, coating brussel sprouts with oil and garlic. Sprinkle sea salt over brussel sprouts and toss some more. Continue to cook, stirring regularly, until sprouts are golden brown on all sides. It is ok if they get a little burnt.