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2 lb. Brussels Sprouts
Cut the ends of the Brussels Sprouts and remove the cores. Peel off any brown layers and discard. Peel the remaining layers and set aside.
Heat the olive oil and add the Brussels Sprouts. Add salt and pepper and sauté leaves until soft.
Posted by Rita Busman
Nutritional Info Per Serving: N/A
Olive oil to cover bottom of pan
Salt and pepper to taste