- 1 pound, Fresh Brussel Sprouts – halved lengthwise
- 6 cloves, Garlic – finely chopped
- 2 tablespoons, Butter
- 1 tablespoon, il Fustino extra virgin olive oil
- 1/2 cup, vegetable broth
- salt and pepper – to taste
In a large non-stick frying pan, melt butter and add olive oil.
Add garlic and cook for 30 seconds.
Lay brussel sprouts in pan face side down. There should be enough to cover the bottom of the pan but no more.
Fry sprouts for 1 or 2 minutes but do not let the garlic get brown.
Add about 1/3 cup of vegetable broth and cover for 5 minutes.
Remove cover and reduce liquid completely. Let sprouts brown. DO NOT MOVE THEM OR SHAKE THEM.
When spouts are brown and almost burning. Add remaining vegetable broth and reduce again.