Brussels Sprouts Cockaigne

I know, I know, Brussels Sprouts are not a very popular vegetable.  Actually, Matt and I really enjoy Brussels Spouts and they are quite popular in our house.  I think they key to liking Brussels Sprouts is liking the ingredients they are prepared with.  I probably wouldn't like them if they were just boiled-but I've never had them that way.  This recipe combines them with butter, olive oil, garlic, and parmesan cheese-all great ingredients in my book.  I really urge you to try these-they might change your opinion about Brussels Sprouts!

Brussels Sprouts Cockaigne
15 Brussels sprouts, rinsed, patted dry, and halved lengthwise
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
2 cloves garlic, minced
freshly grated parmesan cheese (optional)
salt and pepper, to taste

Melt butter and olive oil in a medium skillet (over medium-high heat) until butter is foamy.

Reduce heat to medium, add garlic and cook until lightly browned.

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.

Season with salt and pepper to taste and top with freshly grated parmesan.

Source: The Joy of Cooking