Not enough oil and no seasoning (you at least need some salt and pepper).

Heat the oil before adding rhe sprouts.

Anonymous wrote:You added the olive oil after you placed them cut side down in a hot skillet?

I tossed them in olive oil before putting them in the skillet, then added a little more on top.

I always make them in a sheet pan, cut side down. Toss generously with olive oil and salt. 20-25 min at 425 and they come out perfect. Try without the skillet next time.

I think the high sides were the issue.

Wash,
cut in half,
toss with oil, lots of salt, and seasonings,
Put cut side down on sheet pan
Cook at 425

I usually start them on the stovetop over medium-high heat, then once they are browned on the cut side I transfer the pan to oven to finish cooking through. It doesn't take long in the oven, maybe 10 minutes.

You added the olive oil after you placed them cut side down in a hot skillet?

I put them cut-side down in a pre-heated ovenproof skillet with straight sides, tossed in olive oil, then cooked at 425 for 20 minutes. They emerged almost overcooked and barely browed. Edible with a nice squeeze of lemon juice but definitely not what I was going for!

I think that my mistake was the high sides of the skillet as opposed to a sheet pan? That caused them to steam instead of brown? The skillet was full but did not seem over-crowded, but that could also be a factor.

How do you do your brussels?