1 lb fresh Brussel Sprouts, ½ sweet onion, Olive Oil, Ground Black Pepper, Sea Salt (Kosher Salt), Cast Iron Skillet with a cover
Chop the stems off the sprouts, halve them if they are smallquarter them if they are large. Dice the onion. Bring the skillet to medium heat. Coat the bottom of the skillet with olive oil about 1/16” deep. Toss the sprouts into the skillet trying get them cut side down as best as possible. Stir the sprouts every minute or so until they are golden on a few sides. Add the diced onion then salt and pepper to taste, cover and reduce heat to low. Cook an additional 20 minutes.
Start with sautéed bacon rather than olive oil. Add hot peppers. Add crumbled cooked Italian sausage.