Sauteéd Brussels Sprouts with Pecans and Parmesan Cheese

1-pound Brussels sprouts (500 g), rinsed and trimmed

2–3 tbsp extra virgin olive oil

4 cloves of garlic, minced

1/4 tsp salt

1/8 tsp ground black pepper

Dash of cayenne flakes (optional)

Cut the Brussels sprouts in half lengthwise.

Cook them in a large pot with boiling water for 3 minutes, but don’t overcook them. This step is optional, as you can sauté the sprouts in a skillet, although they get softer and taste better this way.

Drain and thoroughly dry them with a dishtowel.

Heat the oil in a large skillet and cook them in 2-3 batches over medium-high heat on both sides until golden brown (about 2-3 minutes each side).

Add all the remaining ingredients (garlic, salt, pepper, and cayenne flakes), stir, and cook for 1 more minute or until the garlic is golden brown.

Serve immediately with a little bit of maple syrup, Parmesan cheese, or even with some chopped nuts (pecans are my favorite ones). They’re also great with some lemon juice or lemon zest on top. Keep the leftovers in a sealed container in the fridge for 4-5 days.