#tbt This morning I woke up and Facebook memories reminded me that I had shared this image one year ago today, in 2015, captioned "I feel so Food52-ish" if you had told me 10 (maybe even 5) years ago, that I would LOVE #brusselssprouts, I wouldn't have believed you. Turns out my mom's method of cooking them (I love you, Mom) to oblivion in the pressure cooker, was doing them no favors. Now that I know how to prepare them, I could never get enough! I half them and cook on a big skillet (the bigger the skillet the more brussels sprouts I can prepare) with a bit of olive oil, and garlic, face down. Keep the heat low as they take quite a while, turning them as needed so they don't burn. Sprinkle with salt, pepper and lemon, and some freshly shaved Parmesan cheese!