DOWN on the FARM
with Tom Willey

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Brussel Sprouts Cockaigne

From the All New, All Purpose, Joy of Cooking

a dozen Brussels Sprouts
1 to 2 cloves garlic, crushed
1 1/2 Tbls. each olive oil and butter
grated Parmesan cheese

Rinse Brussels sprouts, pat dry, and slice in half lengthwise. Warm olive oil and butter in a skillet over medium-low heat. Add garlic and cook, stirring, until beginning to brown. Remove the garlic from the skillet with a slotted spoon. Place sprouts, cut side down, in the garlic butter. Cover loosely and cook over low heat until tender, 15 to 20 minutes. Arrange on a warm platter, drizzle any remaining butter on top. Serve with Parmesan cheese.

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