Roasted Brussels

Serve 4.

INGREDIENTS:
1 pound Brussels sprouts, trimmed
2 tablespoons extra virgin olive oil
A few generous pinches coarse salt
Good olive oil, for serving
1/2 lemon, for serving

DIRECTIONS:

• Steam the Brussels sprouts for 7 minutes, or until just tender. Let them cool a bit and then cut each in half, lengthwise.

• Heat the olive oil in a large skillet over medium-high heat. Place the Brussels sprouts in a single layer cut side down (in batches if necessary).

• Leave them for 4-5 minutes, allowing them to brown thoroughly and evenly — don’t stir or toss them! Keep an eye on them, the key is to have the flame high enough to brown them but low enough not to burn them. Once browned, flip each one and let the other side get color, an additional 3 minutes or so.

• Remove to a serving platter, sprinkle with the salt, drizzle with your best olive oil and squeeze the lemon over the Brussels sprouts, trying to get a bit of juice on each one.

*Adapted from Gwyneth Paltrow