RECIPE BY PETER MERRIMAN
PHOTOGRAPH BY LINNY MORRIS

INGREDIENTS
1 lb. Brussels sprouts, remove outer leaves, Brussels sprouts may be left whole or cut in half.   I usually leave the marble sized ones whole, and cut in 1/2 when they get closer to the size of a ping pong ball 3-4 oz. Maui onion, thin slices (1/2 an onion)
3 oz. Red bell pepper, thin sliced (1/2 a pepper)
1” piece of ginger, peeled, thin sliced, julienne
5 cloves of garlic, peeled, thin sliced
1/4 tsp chili pepper flakes
1 tsp rock salt
1 oz. Parmesan Reggiano, thin sliced (Optional)

PREPARE
Marinate Brussels sprouts in 1 oz. Of olive, oil,1/4tsp chili pepper flakes. Preheat oven to 475 degrees Fahrenheit.   Place Brussels sprouts in heavy bottom skillet, (I like to use cast iron frying pan, but any oven proof dish will work). Place in hot oven
Turn when dark brown. (About 10 minutes)
Add garlic slices
Cook until Brussels sprouts begin to get soft (about 5 more minutes) Add ginger, salt, Maui onions, red bell peppers,
Cook 2-3 minutes.
Add Parmesan if desired and serve
NOTE: Don’t worry if your sprouts get too black. These miniature cabbage have a large margin for error.