Brussels sprouts: 2 ways

Pan Roasted Brussels sprouts:

1. Trim the stem end off the sprouts and discard. Cut each sprout in half lengthwise (or in quarters if it is a big one). 
2. Heat a large cast iron skillet over medium-high heat until very hot, about 3-4 minutes. 
3. Add the olive oil and when it starts to shimmer, about 30 seconds or a minute later, add the Brussels. Give the pan a good shake to let things settle, then let the Brussels cook, undisturbed, for about 3 minutes. Toss the Brussels around and continue to cook until the sprouts are just tender and blackened in places, about 3 more minutes. 
4. Season with salt and pepper and add the glaze ingredients, if using. These sprouts are delicious simply seasoned but the sweet and sour glaze arguably makes them even better. 
5. Remove from the heat and try to serve before all of the crispy bits get eaten straight out of the pan.
   

Hashed Brussels sprouts:

1. Place the lemon juice in a large bowl. 
2.  Trim the stem end off the sprouts and discard.  Halve the sprouts lengthwise, and thinly slice crosswise.  
3. As you work, transfer the sliced sprouts to the bowl with lemon juice, tossing to combine. 
4. Heat a large sauté pan over medium-high heat for a minute or two, and then add the olive oil.  
5. Add the sprouts, garlic, mustard seeds, and the salt and cook, stirring often until sprouts are slightly wilted, about 5 minutes. 
6. Add the vinegar, a splash of water, and a few grinds of black pepper.  Continue to cook for about 1 minute.  
7. Remove from the heat, add the lemon zest, and serve.