| ||1½ || Tbsp. olive oil |
| ||1½ || Tbsp. butter |
| ||2 || cups frozen Brussels sprouts, thawed and halved lengthwise |
| ||~ || Salt and pepper |
| ||½ || cup water |
- In a large skillet, heat the butter and oil over medium-high heat until the butter foams. Add the Brussels sprouts and cook until lightly browned, turning once or twice and sprinkling with salt and pepper, about 5 minutes.
- Add the water, cover, and reduce heat to medium-low. Cook 10 minutes or until sprouts are tender but not mushy. Uncover, boil off any remaining water, and serve.
Muscles from Brussels? Take a look at Matthew Amster-Burton’s love letter to the versatile Brussels sprout.