For the Brussel Sprout lovers out there.  And if your not one, maybe this way of cooking them will convert you!

A dozen or so Brussels sprouts
1 tablespoons of olive oil
1 tablespoon of butter
2 cloves garlic, minced
3/4 tablespoon salt
1/2 – 1 teaspoon of pepper

Wash Brussels sprouts and trim the base. Slice them in two, lengthwise. Heat the olive oil and butter in a large (12 inch) skillet over low heat. Place Brussels sprouts face down in skillet and allow them to cook for 15 – 20 minutes over low heat. The face of the Brussels sprouts will begin to caramelize. They should be a dark brown, but not burned. Once Brussels are nearly caramelized, add the garlic to the pan. Saute and allow the garlic to brown. Add a little water and the salt and pepper. Cover and increase the heat to medium high. Steam until the sprouts are tender, testing by poking with a fork every couple of minutes. When nearly done, remove the lid and let most of the water boil off, stirring occasionally. These can be enjoyed hot or cold as leftovers. They’re great in salads!