Some people complain that Brussels Sprouts have a mushy texture and unpleasant taste when cooked. This recipe, however, brings out the best in this delicious veggie and isn’t mushy at all.

Sautéed Brussels Sprouts

1 pound fresh Brussels Sprouts
2-3 T. olive oil
Salt and pepper, to taste

-Wash sprouts and cut them in half lengthwise.
-In a skillet, heat the olive oil on medium-high heat. Add the sprouts, coating them with the oil, and sauté for about 6-10 minutes (or until they start to soften a little). Add salt and pepper, and sauté another minute or so before serving.

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