Salt
1 pound Brussels sprouts, trimmed and halved Lengthwise
1 tablespoon extra-virgin olive oil
3 ounces bacon, diced
Freshly ground black pepper

Use bacon, pancetta, or ham in this dish to add salt and/or smoke to the sprouts. Or, simply brown the sprouts and add a spash of balsamic vineagar right at the end.

Some folks suggest cutting a shallow X in the bottom of Brussels sprouts so they will cook evenly, but they will cook just fine without it. Cut them in half lengthwise if you want them to cook more quickly. If you are not a fan of the bittersweet taste of Brussels sprouts, tone down the flavor by halving the sprouts and cooking them in a large pot of boiling water to leach out some of the strong flavor.

Bring a large pot of water to a boil over high heat and then salt the water. Add the Brussels sprouts and parboil for about 3 minutes. Drain, rinse under cold running water until cool to preserve their green color, and drain again.

In a large, heavy skillet, heat the oil and fry the bacon, stirring with a wooden spoon, until browned, 3 to 5 minutes. Add the Brussels sprouts and saute, stirring occasionally, until they begin to brown, about 15 minutes. Do not stir too much or the flat sides will not brown, but always keep a close eye on them so they don't burn.

Season with salt and pepper and serve.