Wash brussell sprouts and drain.

Slice the heart, or stem, end of a sproat about 1/3 into the main ball to remove the tough stalk part. Throw it away; not recommended for garbage disposal.

Throw away the first few outer leaves away; particularly browned or limp ones.

Slice the sproat in half; toss halves and any loose leaves into mixing bowl. (the half should mostly stay together like a mini-lettuce wedge.)

Continue till all sproats are halved.

Drizzle oil over all the sproats while gently mixing in the salt, pepper & herbs.

Place sproats with flat/cut face down on grill pan, sauté pan or baking sheet (alum covered)

Keep any loose leaves for adding later

Grill or sauté or bake the sproats for 10 mins on med high heat till brown, slight blackening occurs on face down side.

Turn over each sproat; cook for 5-8 more minutes till browning begins.

Toss in extra leaves in last 1-2 mins.

Remove and serve directly.