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Brussels Sprouts Cockaigne
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| 12 | Brussels sprouts |
| 3 tbsp | butter, (or 1 1/2 tbsp each butter and olive oil) |
| 1-2 cloves | garlic, crushed |
Slice sprouts in half lengthwise. Warm butter in medium saucepan over medium-low heat. Add garlic and heat until fragrant and starting to brown; remove and discard. Place sprouts cut side down in garlic butter, cover, and cook over low heat until tender, 15-20 min. Remove and drizzle with remaining butter.
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