From Heidi Swanson’s Super Natural Cooking.

-Snap the Brussels sprouts off of the stem.

-Trim the ends of the sprouts a little if they need it.

-Cut each sprout in half.

-Heat 1 TBS of olive oil in a large skillet.

-Place the sprouts in the pan, flat side down.

-Sprinkle with a couple of pinches of salt, cover and cook for 5 minutes.

-Once they are just tender, uncover and turn up the heat and cook until deep brown and caramelized.

-Toss them once or twice to get them brown all over.

-Season with more salt, a few grind of pepper and a dusting of grated cheese-smoked gouda, Parmesan or Sharp white cheddar would be nice.