Roast that Sprout

Editor's Note: I found this excellent recipe for Pan-Browned Brussels Sprouts last week when I brought home the monster stalk from my pickup date. The first time was better than the second; I think the pan got too hot the second time I made them. I'm sure vegans would find it quite tasty with plenty of olive oil alone, instead of the butter. Taking pictures of food is never easy, but this gives a sense of how vibrant the halved sprouts look. That's my grandmother's black iron skillet. She cleaned it every year or so by throwing it in a hot fire at bedtime. She would take it out of the coals the next morning, after all the grease had burned off, rinse it and cook breakfast.