Ingredients:

1 lb brussels sprouts (about 2 cups; fresh, not frozen)
3-4 TB olive oil

For the vinaigrette:
1 TB coconut aminos
2-3 cloves garlic, minced
1/4 tsp fish sauce (omit for vegan)
1 TB Dijon mustard
1 TB avocado oil
3/4 tsp smoked sea salt
1 TB lemon juice
1/4 tsp black pepper

Directions:

1. Rinse the brussels and dry them well. Carefully cut off the bottom ends, then remove the outer layer. Cut them in half, lengthwise.
2. Lay the brussels sprouts cut side-down in a single layer in a cold, 12″ skillet.
   • I’ll usually just cut the brussels and arrange them in the skillet as I go.
   • Take care not to crowd the skillet and keep the brussels in a single layer (see photo in notes) to promote caramelization.
3. Add 3-4 TB olive oil to the skillet and give it a little shake to disperse evenly.
4. Cover the skillet with a lid, and place it on medium-high heat for about 5 minutes.
   • Check after 5 minutes to see whether the brussels have started to brown on the bottom. If not, give them another minute or so. If so, move on to the next step.
5. Remove the lid and cook for another 4-5 minutes.
6. While the brussels are cooking, make the vinaigrette by combining all the ingredients in a small bowl and whisking to mix well.
7. When the brussels are done, turn off the heat and pour the vinaigrette into the pan, and gently stir to combine. This will gently cook the garlic which will mellow out the flavor and balance it perfectly.
8. Serve immediately and spoon vinaigrette from the pan over the brussels.

Notes:
-Best eaten immediately,  but can be stored in the fridge for 3-4 days and reheated on a skillet or in the microwave.
-If you don’t have smoked sea salt, regular salt works in a pinch. But the smoked salt adds a unique flavor that goes really well in this recipe! I buy mine from Amazon and love using it to amp up salads, dressings, etc.
-Feel free to double this recipe, but it will either need to be cooked in 2 batches, or in separate pans.
-Here’s what the brussels should look like in the pan: