Adapted from Saveur
1 1/2 pounds Brussels sprouts, trimmed
4 tablespoons (1/2 stick) butter
1 tablespoon olive oil
1 medium yellow onion, chopped
2-4 garlic cloves, minced
Freshly ground black pepper
1/4 cup roasted pecans, chopped (optional)
Cook the Brussels sprouts in boiling, salted water until just tender, 3-5 minutes. Drain and allow to cool slightly. When cool enough to handle, cut each sprout in half.
Heat butter and oil in a large skillet. Add onions and cook till golden. Add minced garli and Brussels sprouts and saute till sprouts are lightly browned. Season with salt and pepper to taste. Add pecans if using.