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Brussels Sprouts in Garlic Butter

    15 fresh 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
    salt and pepper

Melt butter and olive oil in a medium skillet (over medium-high
heat) until butter is foamy. Reduce heat to medium, add smashed
garlic and cook until lightly browned. Remove garlic and discard.

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. The cut side of the sprouts should get nice and browned,
with a nutty, buttery flavor enhanced by garlic. Top with freshly
grated parmesan and salt & pepper to taste.