Brussels Sprouts Cockaigne

(adapted from Joy of Cooking)

20-30 Sprouts halved lengthwise (cutting the stem)

4 Tablespoons butter o2 2 Tablespoons butter and 2 tablespoons olive oil

3-4 cloves of garlic, crushed or minced

2-3 tablespoons grated parmesean cheese

Warm the butter/oil in a skillet over medium heat and brown the garlic. Remove the garlic and add the sprouts cut side down. Cover and cook for 15 to 20 minutes until tender. Remove to a dish and top with cheese.