1poundfresh Brussels sprouts, trimmed and cut in half
2tablespoonsghee, olive oil, or another high smoke point oil
½teaspoonkosher salt, more to taste
¼teaspooncoarse ground black pepper, to taste
Heat a large covered skillet over medium-high heat. When hot, add ghee or oil and Brussels sprouts in a single layer. Toss Brussels sprouts to coat in oil; season with salt and pepper. Try to have as many cut-side down as possible, but don’t spend too much time arranging them.
Cover and cook for 3 to 4 minutes, without stirring, or until caramelized and golden brown.
Uncover, stir, and continue to cook 5 minutes more, removing the cover to stir every 1 or 2 minutes, or until sprouts are tender and golden brown on all sides.
Serve immediately as is or with a drizzle of balsamic vinegar or glaze.
If unblemished single leaves fall off, don’t discard them. They can be added to the pan with the halved sprouts and will get extra brown and crisp.
For Brussels sprouts with pancetta or bacon, sauté 3 to 4 ounces pancetta or bacon in skillet until crispy. Cook Brussels sprouts in the drippings instead of olive oil or ghee.
If you’d like to add some sautéed onion or shallot, thinly slice them and add to pan with Brussels sprouts. We recommend using one medium-sized shallot or half of a small yellow onion.