1 pound fresh Brussels sprouts

3 tablespoons olive oil

1/4 teaspoon salt

black pepper to taste

optional: chopped garlic, raw nuts or cooked chestnuts

Preheat oven to 400°. Place heavy cast iron skillet on stovetop

Over low heat, or set in warming oven, to preheat.

Clean and trim Brussels sprouts, and cut in half lengthwise  through the core. Pat dry if they are very wet. Place in a bowl  and toss with olive oil, salt and pepper. When skillet becomes  very hot, pour Brussels sprouts in, arranging them so they are  closely packed but mostly in one layer. They will shrink a little  as they cook. Place them in the hot oven and check frequently, stirring as they brown on one side. Turn up the heat to 425° if  they are not browning well. They will be done when they are  soft and caramelly-brown in spots, about 15 minutes, depending  on their size.

Optional: Several minutes before the Brussels sprouts are done,  take the pan out of the oven and stir in garlic, and/or some  chopped raw nuts or cooked chestnuts. Return to oven and  finish cooking, being careful not to burn the new ingredients.  Serve hot or at room temperature.