15 brussels sprouts, halved lengthwise
11⁄2 tablespoons butter
11⁄2 tablespoons olive oil
3 garlic cloves, mashed with a knife
Fresh grated Parmesan cheese (optional)
salt to taste
pepper to taste
Melt butter and olive oil in a medium skillet (over medium-high heat) until butter is foamy.
Reduce the heat to medium, add the crushed garlic and cook until lightly browned.
Remove and discard the garlic.