Ingredients
1-1/2 pounds fresh Brussels sprouts2 teaspoons olive oil3 teaspoons butter, divided4 garlic cloves, chopped1/2 cup reduced-sodium chicken broth1/4 teaspoon salt1/8 teaspoon pepper
Preparation
Trim Brussels sprout stems. Using a paring knife, cut an “X” in the bottom of each.
In a large saucepan, heat oil and 1 teaspoon butter over medium heat. Add garlic; cook and stir 1-2 minutes or until garlic begins to color. Immediately add Brussels sprouts, stirring to coat.
Stir in broth, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until Brussels sprouts are tender. Drain. Add remaining butter; toss to coat.
