1 /2 lb Brussels sprouts. Base trimmed and cut in half or quarters depending on size
1/2 small head white cauliflower. Cut into small flowerettes
1 /2 small head broccoli Romanesco or conventional brocoli. Also cut into small bite size flowerettes
extra virgin olive oil or duck fat
Toss vegetables in olive oil at ratio of 1 Tbs per pound of vegetables
Heat skillet with medium high heat
Place flattest side down on a non stick pan or skillet
Turn heat to medium once all vegetables are arranged
Do not flip until you have nice carmelization on the bottom. Then roll around in pan and cap to steam the vegetables until done to your liking
