I grew up hearing them called brussel sprouts, but they get autocorrected to Brussels sprouts. I once lived near Brussels and in Belgium, the Flemish way to pronounce their city is “Brussel.” Flemish is the Belgian version of Dutch, and “Ik spreek Vlaams,” which means I speak Flemish. I usually claim to speak Dutch, except when I’m in Belgium and I proclaim the former, with my American accent.

Speaking of brussel sprouts, I love them all, oven roasted, sautéed, bacon-wrapped or tempura batter fried. You name it, I love it. This method is one of my favorites.

Skillet Brussel Sprouts

INGREDIENTS

• 1 pound brussel sprouts

• 1/4 cup olive or grapeseed oil

• 1 tablespoon fresh lemon juice

• 2 tablespoons capers

• 2 tablespoons Parmesan cheese

1. Cut the ends off.

2. Cut each one in half, discarding the dried outer layers.

3. Pour olive oil into a cold skillet.

4. Place each sprout, cut side down, into the skillet.

5. Turn on heat to medium high and place the lid on the skillet.

6. Cook for five minutes as they brown and steam.

7. Remove the lid and cook an additional 4 to 5 minutes, stirring occasionally.

8. Add juice from a half a lemon, then add a generous amount of salt and pepper.

9. Toss then transfer to a bowl. Add capers and Parmesan cheese.

Makes four servings, 169 calories each.

This is what they should look like before cooking the brussel sprouts.

(Recipe inspiration from Joy the Baker.)