Brussels Sprouts in Garlic Butter

15 Brussels sprouts (small to medium)
1 1/2 tbsp unsalted butter
1 1/2 tbsp olive oil
3 cloves garlic, smashed with the flat of a knife but still in large chunks
Salt and freshly ground black pepper
1/4 cup fresh grated parmesan (optional)

Wash sprouts and cut in half lengthwise.
In a medium skillet, heat butter and oil on medium-low heat until melted.

Add garlic and sauté until garlic is lightly browned (adjust heat if necessary to keep garlic from burning). Remove garlic and discard.

Add sprouts to pan, cut side down, cover, and cook on low heat 10-15 minutes or until tender when pierced with a knife.

The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic.

Sprinkle with salt and pepper, top with parmesan cheese if desired.

Source of recipe: Tracy K