Brussels Sprouts with Garlic

Very easy to assemble with such simple enhancements - fat and garlic. We are garlic-lovers, so I served with the garlic in. But it hadn't cooked enough and is still pretty sharp to eat. I'd remove before serving next time, as indicated in my small edits below.

Brussels Sprouts with Garlic
Coconut & Lime

1/2 lb brussels sprouts, cut in half
5 cloves garlic, smashed
1 T butter
1 T olive oil

In a saucepan with a lid, heat oil and butter. Add garlic and saute until fragrant, 1-3 minutes.

Place brussels sprouts cut side down in the pan. Stir, then cover and let steam until cooked through, 5-10 minutes, depending on size. Stir occasionally. If they look dry or begin to stick, add a couple teaspoons of water and continue to cover. The brussels sprouts should be hot, bright green and almost carmelized on the cut side. Remove from heat. Remove garlic and serve.

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