These sautéed Brussels sprouts are flavored with garlic and cook up in less than 10 minutes. They are perfectly caramelized and make the perfect quick and easy veggie side.
Add the butter and olive oil to a non-stick skillet or pan. Once melted, add the garlic and cook for 1-2 minutes, until fragrant.
Add the brussels sprouts, salt, and pepper, and saute them for 8-10 minutes, adding a few spoonfuls of water halfway through to prevent burning.
Remove the brussels sprouts from the pan and sprinkle with freshly grated parmesan.
Notes
TO STORE: Place leftovers in an airtight container and store in the fridge for up to 4 days. TO FREEZE: Store cooked sprouts in an airtight container or ziplock bag for up to 6 months. TO REHEAT: Rewarm sautéed Brussels sprouts in a pan over low-medium heat or in the oven preheated to 350F degrees.