Pan-Seared Brussel Sprouts

Don't turn your nose up just yet!!!! I promise, they are NOT like the disgusting brussel sprouts you used to eat. I have a vegetable hating husband to prove that too! Since our recent (its getting not so reason now!) move to Dallas I have discovered some amazing grocery stores, I only dreamed of having stores like this where I used to live and cannot imagine why they don't? One of the main reasons I personally think they are "amazing" is because I have been able to buy loads and loads of fresh produce and stay on our food budget. This was not the case back in Houston. Produce used to be labeled in my head "expensive, one day ill be able to afford, dream food." Now, I have to hold myself back because I know we can only eat so much fresh produce before it goes bad. One forbidden, expensive food, on that "do not touch" list was brussel sprouts. I used to cook them when I was a personal chef but that was only because I wasn't paying for the food! A nibble here and there only partially satisfied my desires for meals at home. Then there was last week. Strolling through Sprouts Farmers Market I stumbled on .99 cents a lb fresh brussel sprouts!!!! The angels in heaven sang..hahaha not really. Needless to say, I bought them, and cooked them, and ate them. They were just as I remembered. Fresh, somewhat crispy, flavorful, and just plain good! My husband was curious and tried a bite, and to my surprised, actually said, "they aren't bad!" That, to me, is worth a thousand words coming from my husband and his previous disgust for brussel sprouts!! I count that as an accomplishment!

Pan Roasted Brussel Sprouts

Ingredients:
1 lb Brussel Sprouts
1 Tbs olive oil
dash of salt and pepper

Directions:
1. Rinse and cut the brussel sprouts in half, from top to bottom.
2. Heat olive oil in pan over medium heat and then throw in the brussel sprouts. Toss to coat.
3. Toss the pan and brussel sprouts every few minutes and cook until you have little pan-fry marks on each side and they are soft but not too soft!