Brussels sprouts? Who knew?

I grew up only having had one experience eating brussels sprouts, but once was enough to scare me away. So skip forward twenty years, I'm walking through the farmers market. A booth has a two for one special, so it's brussels sprouts and green beans. Green beans are safe, but brussels sprouts are scary.

My favorite website for recipes is Epicurious. You can search for recipes with a particular ingredient and ways to prepare. So Steve found a recipe for Pan-Browned Brussels Spouts. He even prepared them. Needless to say, they were delicious, so I'm sharing the recipe.

Pan-browned brussels sprouts

This recipe can be prepared in 45 minutes or less.
Serves 2 or 3 as a side dish.

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

Trim Brussels sprouts and halve lengthwise. Cut garlic 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, stirring, until pale golden. Transfer garlic with a slotted spoon to a small bowl. Reduce 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 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.