1/2 lb brussels sprouts, cut in half lengthwise
5 cloves garlic, smashed
1 tablespoon butter
1 tablespoon olive oil
In a saucepan with a lid, heat oil and butter. Add garlic and saute until fragrant, 1-3 minutes. Discard garlic. 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 and serve.