Sautéed Brussels Sprouts

Step 1

Trim 1 pound Brussels sprouts and cut in half lengthwise. Heat 2 tablespoons of the olive oil in a large frying pan over medium-high heat until shimmering. Add half the Brussels sprouts and arrange them cut-side down. Season with 1/4 teaspoon of the kosher salt and cook undisturbed until the bottoms are golden brown, about 2 minutes.

Step 2

Toss Brussels sprouts. Continue to cook, tossing occasionally, until the sprouts are crisp-tender and deep golden brown, 4 to 5 minutes more. Transfer to a serving dish. Repeat with the remaining olive oil, Brussels sprouts, and salt. Sprinkle the finished sprouts with more salt as needed before serving.