I try to eat brussels sprouts once a while, basically because I know it's good for me. But despite my best efforts I can never completely take away their characteristic bitterness. Because I don't make them that often, I end up searching online for a recipe every time I decide to give it another shot. Well this time I think I found the one.

It's very simple: brussels sprouts, olive oil, and salt. I suspect my special salt perhaps has something to do with this success. Fleur de sel. I picked that up while traveling in France, in a small village near Montpellier, Saint Guilhem le Désert. I hope I can find this type of salt on some site when it will be all gone. Also, cutting the sprouts in half probably helps by favoring quicker more even cooking. The recipe calls for a skillet but I used an enameled iron pot because it's the best cookware I have. It's important to have a tight fitting lid to keep the moisture in. I didn't even put cheese like the recipe suggests. Alone with a rosemary chicken breast, amazingly good.