Brussels Sprouts get a bad wrap, but if cooked right, they are delicious. This is a simply sauteed then slightly steamed recipe to get some good carmelization and still cook them through.
Sauteed Brussels Sprouts
1 lb. Brussels Sprouts, washed and cut in half
2 Tbsp. olive oil
1 Tbsp. butter
S and P to taste
1/2 C. water
In a large saute pan with a tight fitting lid, heat up olive oil and butter over med/high heat. Add cleaned Brussels sprouts. Flip them so the cut side is down. Sprinkle with kosher salt and fresh ground pepper. Saute in olive oil and butter til cut side is golden brown, just a few minutes. Stir the Brussels sprouts around, then add water to the pan and cover with the lid. Continue cooking (add more water if needed) until sprouts are tender crisp, about 10 minutes or so. Remove lid and let excess water evaporate. Remove from pan, add more S and P if needed, serve.