Servings: 3

1 lb Brussels sprouts 1 lb Brussels sprouts
Olive oil Olive oil
1/4 c water ¼ c water
Salt Salt
Garlic powder Garlic powder

Prep the sprouts by cutting off the stalk end, removing the 2 outermost leaves, and cutting each sprout in half.
Lightly coat a large, lidded frying pan with olive oil.
Add sprouts and sautee until they are sizzling vigorously and starting to brown.
Add ¼ c water and quickly cover pan with lid. The pan should be hot enough that the water boils instantly when it hits the pan.
Simmer 3 to 4 minutes until sprouts are almost done.
Remove lid. Sprinkle with salt and garlic powder. Continue to boil off the last of the water and finish browning the sprouts slightly.

Technique is everything with this recipe.  Technique is everything with this recipe.
Other veggies that take well to this technique are carrots, parsnips, beets, and sweet potatoes.  Other veggies that take well to this technique are carrots, parsnips, beets, and sweet potatoes.