Heavy Bottom Skillet (Cast Iron Frying Pan Works Best, But Any Oven Proof Dish Will Work)
1lb.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.)
1/2Maui Onion(Thinly Sliced)
3oz. Or 1/2Red Bell Pepper(Thinly Sliced)
1"Piece OfGinger(Peeled, Thinly Sliced, And Julienne)
5Cloves of Garlic(Peeled And Thinly Sliced)
1/4tsp.Chili Pepper Flakes
1oz.Parmesan Reggiano(Thinly Sliced And Optional)
Marinate Brussels sprouts in olive oil and chili pepper flakes. Preheat oven to 475 degrees Fahrenheit.
Place Brussels sprouts in a heavy bottom skillet.
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, and red bell peppers.
Cook 2-3 minutes.
Add Parmesan if desired and serve!
Don’t worry if your sprouts get too black. These miniature cabbage have a large margin for error.