Best & Fast Brussels Sprouts

Wash and trim the sprouts, cutting off most of the stem portion and removing loose leaves.

Cut each sprout into thin disks - about 1/8" thick.

In a large, non-stick skillet on medium high, heat enough oil to coat pan (but no more as you don't want to over-oil the sprouts).

Add sprouts when oil is hot and toss to lightly coat the sprouts in the oil. You can add a little more oil if needed but do so sparingly, and only add a little at a time as it is easy to go overboard and the sprouts will become too greasy.

Salt and pepper the sprouts to taste.

Cook sprouts until they are bright green, and thte edges are lightly carmelized and just browned, about 5-8 minutes, stirring occasionally.

Remove from heat and mix in pieces of pre-cooked and warmed rotisserie chicken or another pre-cooked protein, or serve as a side dish.