|(Stephen Meuse for The Boston Globe)|
|1||pound Brussels sprouts|
|Salt and pepper, to taste|
|2||tablespoons olive oil|
1. Bring a saucepan fitted with a steamer insert and several inches of water to a boil.
2. Cut a small slice from the stem end of each sprout and mark the stem with a shallow X. Cut very large sprouts into quarters, halve the medium sprouts, and leave small ones whole.
3. Add the sprouts to the steamer, cover with the lid, and steam the sprouts for 5 minutes. They should not be cooked through.
4. In a large skillet, heat the olive oil and when it is hot, add the sprouts, salt, and pepper. With tongs, set as many cut sides facing down as you can so they brown nicely. Cook, tossing often, for 3 to 5 minutes or until the sprouts are tender when pierced with a skewer and caramelized on many cut sides. Sheryl Julian