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.