1 lb fresh brussel sprouts
2 cloves garlic
Salt & Pepper
Trim the brussel sprouts and slice lengthwise in half. Heat 2 tablespoons butter and 2 tablespoons olive oil in a large ovenproof skillet over medium heat. Add 2 cloves garlic and stir until it begins to brown. Remove garlic from pan. Place the sprouts cut side down in the garlic butter in a single layer. Cook without stirring until the sprouts begin to brown, about 6 minutes. Drizzle olive oil over the sprouts and sprinkle with salt & pepper. Place skillet in 425 degree oven. Cook for 15 minutes or until tender. Toss with more salt & pepper to taste and serve warm.
What makes these good (besides all the butter) is that the sprouts sear on the cut side then roast in the oven, which locks in flavor.