• In a 12-inch non-stick or cast iron skillet place brussels sprouts flat side down, in a single layer. Drizzle all of the olive oil over the tops of the sprouts, and do not stir. Cover skillet and place on a burner turned to medium-high heat. Cook covered, without stirring, for 5 minutes, until the bottoms of the brussels are brown and the tops of the brussels turn bright green.
• Uncover, and continue to cook at medium heat, moving the brussels very little as long as they are not burning on the bottom, another 3-4 minutes, until they are deeply browned on the bottom and a knife slips easily in and out of them. (They will be very crispy on the bottom). Lower heat to medium-low and flip brussels, stirring occasionally , cooking until desired tenderness.
• While the sprouts cook, mix together your flavoring in a small bowl. (See flavorings below)
• Turn off heat and add the flavoring sauce to the skillet and toss to evenly coat the sprouts. Season with salt and pepper to taste, and serve hot.
• Enjoy!

Brussels with Cider Vinegar and Honey:

• Mix together 2 tsp cider vinegar, 2 tsp of honey and 1/4 tsp red pepper flakes. Add to the brussels in the last step.

Brussels with Lemon and Parmesan:

• Drizzle 1 Tbsp lemon juice on the hot sprouts, and then sprinkle on 1/4 Cup shredded Parmesan cheese in the last step.

Brussels with Maple Syrup and Vinegar:

• Mix together 1 Tbsp maple syrup and 1 Tbsp sherry or cider vinegar, and 1/8th tsp cayenne pepper. Add to the brussels in the last step.

Brussels with Honey-Chili Glaze:

• Mix together 2 Tbsp honey, 2 tsp Sriracha or Sambal Oelek chili paste and 1 tsp lemon or lime juice. Add to the brussels in the last step.

Brussels with Balsamic Vinegar:

• Mix together 2 Tbsp good balsamic vinegar with 2 tsp honey. Add to the brussels in the last step.

Brussels with Gochujang:

• Mix together 1 Tbsp Gochujang and 1 Tbsp Rice vinegar. Add to brussels in last step and sprinkle with 2 tsp toasted sesame seeds.