I love this recipe.  It is versatile and you can literally use a variety of spices, herbs, and vegetables.

1 Lb of Brussels sprouts trimmed and sliced in half
3-4 Tablespoons of olive oil
Slice small onion,
1-2 Tsp garlic, minced
1 sliced red pepper

Place the sliced onion and red pepper in a large preheated skillet along with 1 or 2 Tsp of the olive oil.  Add garlic.  Cook until onions are translucent.  Remove from heat.

Turn down the heat to medium.  Place halved Brussels sprouts to the pan with remaining olive oil shaking the pan in such a way that most of the brussels sprouts are laying with the sliced side down.  Do not disturb until they have charred on the bottom, about 5 to 8 minutes. Once they are caramelized, use a spatula or wooden spoon to stir and continue cooking until they are tender and browned; perhaps another 10 minutes.

Add the cooked onion and garlic, hit with crushed pepper and other herbs if desired. You can also squeeze the juice of half a lemon. Salt and pepper to taste.

Of course, if you are a meat lover, you can cook a half-pound of bacon, sausage, or chorizo, then prepare the brussels sprouts in the fat rendered from the meat.  However, I encourage you to try the dish as a meatless option. Bon Appetite!