Use cast iron. Cook uncovered 10 min on med/low, covered last 5 on low. Add a little bit of water before covering. Use chopped pecans instead of pine nuts. Double garlic.
Ingredients:
- 1/2 pound Brussels sprouts
- 2 large garlic cloves
- 1 1/2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 tablespoons pine nuts
Preparation Steps:
- Prepare the Brussels Sprouts and Garlic
- Trim the Brussels sprouts and halve them lengthwise.
- Thinly slice the garlic cloves.
- Cook the Garlic and Butter Mixture
- In a 10-inch heavy skillet (preferably cast iron), melt 1 tablespoon of butter with the olive oil over moderate heat.
- Add the sliced garlic and cook, stirring, until the garlic turns pale golden.
- Use a slotted spoon to transfer the garlic to a small bowl.
- Brown the Brussels Sprouts
- Reduce heat to low and arrange the halved Brussels sprouts in the skillet, cut sides down.
- Sprinkle the pine nuts over the sprouts and season with a pinch of salt.
- Cook the sprouts without turning until they are crisp-tender and the undersides are golden brown (about 15 minutes).
- Final Assembly
- Transfer the Brussels sprouts to a serving plate, ensuring the browned sides are up.
- In the skillet, add the reserved garlic and the remaining 1/2 tablespoon of butter.
- Cook over moderate heat, stirring, until the pine nuts become more evenly golden (about 1 minute).
- Spoon the garlic and pine nut mixture over the Brussels sprouts and sprinkle with freshly ground black pepper before serving.