Place the brussels sprouts in the pan flat side down (single - layer), sprinkle with a couple pinches of salt, cover, and cook for roughly 5 minutes; the bottoms of the sprouts should only show a hint of browning. (101cookbooks.com)
Add vanilla and sprinkle in a couple pinches of salt and cook for one more minute to thicken further. (fixfeastflair.com)
Simply drizzle 1 - 2 tsp of olive oil and a couple pinches of salt on top of some dry, torn beet greens, toss, and spread on a baking sheet and bake at 300F until crispy, rotating every 10 minutes. (producemadesimple.ca)