I wasn't a fan of Brussels Sprouts until I found a good recipe. When they're made right, they're moist, flavorful and have slight crunch. It starts out with selecting good ones. They should be firm, roughly the same size so they cook evenly and not all beat up from handling.
Makes 2 servings
10 - 12 medium LGBoDs
1 - 2 cloves of garlic
a handful of sliced almonds (pine nuts also work well)
2 tbsp butter
2 tbsp olive oil
This is a vegetarian dish. If you're going for Hard-Core Vegan, then leave out the butter .
Wash brussels sprouts and trim off the cut ends. Cut them in half from stem to top. Remove any loose or damaged leaves.
Put butter & olive oil in a skillet over medium heat. I prefer cast iron, but non-stick also works.
When the butter is melted and starts to bubble, add LGBoDs cut-side down. We're frying them, not sauteing them; adjust the heat accordingly.
Slice garlic clove(s) so the pieces are roughly the same size & shape as the almond slices.
Check the LGBoDs frequently and when they start to brown, throw in the garlic and cut the heat back a little so the garlic doesn't burn.
As soon as some of the garlic pieces start to brown, toss in the almond slices and turn off the heat. Let it coast for another minute and then plate it. Add salt & pepper to taste.