1 stalk of Brussels sprouts Canola oil Sea salt Toasted garlic drizzling oil
Thinly coat the bottom of a large skillet with oil. Remove Brussels sprouts from the stalk, including any stray leaves. Cut the larger sprouts in half and place them cut-side down in the pan. Place the rest of the smaller buds and leaves in the pan, trying to keep everything in an even layer. Turn the heat on to medium or medium-high. Do not disturb the sprouts while you are waiting for them to brown.
Sprinkle a little salt over the tops when they begin to turn bright green. When the sprouts begin to brown on the bottoms you can give them a stir to make sure they are cooking evenly, but do not over-cook them. They should still have a little crunch when done. Remove from heat and drizzle toasted garlic oil on top, and salt to taste.