- 1 pound Brussels sprouts, trimmed and halved lengthwise
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon coarse-ground black pepper
- Put Brussels sprouts in a large bowl. Drizzle olive oil over the sprouts; season with salt and pepper. Toss sprouts to coat.
- Heat a large skillet over medium heat; cook and stir sprouts in hot skillet until bright green and beginning to brown on edges, about 5 minutes.