Brussels Sprouts Cockaigne

This is the best way to cook fresh brussel sprouts. They get caramelized and crispy on one side, while steaming. The result is nothing like the mushy sides you may have tasted to far. I like them with a little parmesan on top. They are a nice side for a steak, or good on their own as an appetizer. The recipe is adapted from the Joy of Cooking - a great cookbook I would whole-hearted recommend. Here is a link.

Brussels Sprouts Cockaigne
makes 2 appetizer servings
 
1 T butter
1 1/2 T olive oil
1-2 garlic cloves
12-14 brussel sprouts

You need a big enough saute pan with a lid that can hold all brussel sprouts.

1.  Rinse and precut the brussel sprouts in half.
2.  Heat the butter and oil on medium low.
3.  Cut the garlic lengthwise and add to the pan.
4.  Once the garlic is golden brown on both sides, take it out and turn down the heat to very low.
5.  Add the brussel sprout cut side down and cover.
6.  After 10-13 minutes they should be nicely browned, bt be careful not to overcook.
7.  Season with salt and serve with a little grated parmesan. Enjoy while steam warm!