15 Brussels sprouts, halved lengthwise
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
3 cloves garlic, smashed with the flat of a knife
freshly grated parmesan cheese (optional)
salt and pepper
Directions:1
Melt butter and olive oil in a medium skillet (over medium-high heat) until butter is foamy.
2
Reduce heat to medium, add smashed garlic and cook until lightly browned.
3
Remove garlic and discard.
4
Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a knife.
5
The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic.
6
Top with freshly grated parmesan and salt& pepper to taste.