Pan-Browned Brussels Sprouts

The first time I had brussels sprouts was when I was a kid at my friend’s house. They were so good. I have never been able to make them like Beverly. I prefer fresh sprouts over frozen because freezing vegetables such as asparagus and brussels sprouts makes them soggy and rubbery.

Source: Epicurious.

1/2 pound Brussels sprouts
2 large garlic cloves
1 shallot
1 1/2 tablespoons unsalted butter
1 tablespoon olive oil
2 tablespoons pine nuts

Trim Brussels sprouts and halve lengthwise. Cut garlic and shallots into very thin slices.
In a 10-inch heavy skillet (preferably well-seasoned cast iron) melt 1 tablespoon butter with oil over moderate heat and cook garlic and shallots, stirring, until pale golden. Transfer garlic and shallots with a slotted spoon to a small bowl.

Reduc heat to low and arrange sprouts in skillet, cut sides down, in one layer. Sprinkle sprouts with pine nuts and salt to taste. Cook sprouts, without turning, until crisp-tender and undersides are golden brown, about 15 minutes. With tongs transfer sprouts to a plate, browned sides up. Add garlic, shallots, and remaining 1/2 tablespoon butter to skillet and cook over moderate heat, stirring, until (pine nuts are more evenly pale golden), about 1 minute. Spoon mixture over sprouts and sprinkle with freshly ground black pepper.