Ingredients 2 tablespoons grapeseed or olive oil 1 (5-inch) sprig fresh rosemary 1/4 cup chopped onion 2 cloves garlic, minced 4 cups shredded brussels sprouts 4 eggs salt and freshly ground pepper Directions:  Heat the oil in a medium, lidded cast-iron skillet over medium heat. When it’s shimmering, add the rosemary. Cook for about 1