Pan roasted Brussels sprouts

Cut the woody stem off each sprout and cut them in half, keeping the loose leaves.

Heat a 12 inch stainless pan over high heat.

Add three to four tablespoons of olive oil, the sprouts and a three finger pinch of salt, shimmy to coat, then add more oil because the sprouts soak it up.

Pan roast six to seven minutes until deeply browned and about 85% cooked.

Tent loosely with foil, drop the heat to medium low and cook two minutes to steam off the last fibrous bite.

Toss in a bowl with lemon, grated Parmesan or pecorino, cracked black pepper, chili flakes, more olive oil and the fried capers.

Variation: cauliflower cut for maximum flat sides and right angles is pan roasted exactly the same way, hot with plenty of oil, tented for the last two minutes.

Oven version: preheat a sheet tray 10 minutes at 450F, spray it with oil, add the florets, spray and salt them and roast 15 minutes.