Simple Sauteed Brussel Sprouts

Though the fear of over-cooked, boiled brussel sprouts seems quite pervasive, we think these tasty little guys deserve another chance. As long as you don't overcook them, they are delicious and easy - and have the added benefit of making you feel like a jolly vegetarian giant. If you can find them, try to purchase them still on the stalk - then they're fresh, and you'll look super cool carrying them out of the market.

Remove sprouts from stalk, remove dried or discolored leaves and cut off stems.
Chop approximately:
2 pounds fresh brussel sprouts
Heat in a large skillet over medium-high heat:
2 tsp olive oil
Add:
1/2 large red onion, chopped 3 sprigs fresh marjoram, stem removed 1 large garlic clove, minced 1 Tbs kosher salt
Saute 2 minutes. Add chopped brussel sprouts, mixing with sauteed ingredients. Add:
2 tsp salt
Continue to stir while cooking, approximately 10 minutes or until brussel sprouts appear brighter in color, cooked through and somewhat browned. Season with:
1 sprig fresh marjoram, stem removed
Salt

This recipe can be adjusted to taste with pepper, more garlic, rosemary in place of marjoram, or lemon juice seasoning at the end.