makes two servings
12 small- to medium-size Brussels sprouts, trimmed and cut in half, width-wise
3 large garlic cloves, cut into thin slices
1 tablespoon unsalted butter
1 teaspoon olive oil
1 tablespoon pine nuts
1. Melt the butter in a large (preferably cast iron) skillet over medium heat. Stir in the olive oil.
2. Saute the sliced garlic until golden brown. Remove the garlic and place in a small bowl.
3. Reduce the heat to low and place the Brussels sprouts in the pan, cut-side down.
4. Sear for 15 minutes, or until golden brown in color.
5. Use tongs to remove the cooked Brussels sprouts and place them in a serving dish, cut-side up.
6. Add the cooked garlic slices and pine nuts back into the skillet. Toast the pine nuts until pale golden in color.
7. Sprinkle the garlic and pine nuts over the Brussels sprouts. Season with salt and pepper and garnish with grated asiago or Parmesan cheese.