Skillet Roasted Brussels Sprouts

This is not a recipe for serving at a holiday dinner. For that, you will probably want some roasted Brussels Sprouts with bacon or other tasty additions. Instead, this is a solid way to prepare this vegetable for dinner. The technique of skillet roasting came from a Cook's Illustrated recipe. I never tried the recipe as is because it called for 5 tablespoons of oil for a pound of Brussels sprouts. I'm not afraid of using oil, but that seemed a bit excessive. So I replaced 4 of those tablespoons with water and it worked great. The sprouts steam first and then start to brown when the water is gone. I prefer this method to oven roasting because it is quick and pretty foolproof. If you want to make these even more flavorful you can cook a piece of bacon first for sprinkling on at the end, and use the bacon fat instead of olive oil.