Sauteed Brussel Sprouts

Removes the bitterness and adds a bit of a sweet flavor.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 2  lbs Brussels sprouts
• 1⁄4 cup butter
• 2  tablespoons olive oil
• 4 -5  freshly minced garlic cloves (to taste)
• 1  teaspoon fresh ground black pepper
• 2  teaspoons  pink himalayan salt

Directions

1. I have tried cooking brussel sprouts multiple ways and could never find one that removed the bitterness until now. Begin by cutting off the bottom part of each sprout and then cutting them into four pieces.
2. Next put the butter and olive oil into a large skillet. Cook on low until until the butter is melted.
3. Next add the garlic. Freshly minced will provide the best flavor. Sautee the garlic for a few minutes (still on low).
4. Next add the brussel sprouts, sprinkle the salt and pepper on the top. Freshly ground pepper will provide a more pungent flavor. I also love the pink Himalayan salt. It adds a milder salty taste that I think brings out the flavor of the food better. If you don't have any regular salt will do.
5. Stir the sprouts so they are coated and put the lid on the skillet.
6. Cook for about 25 minutes, stirring occasionally, until the sprouts are somewhat tender.
7. Then remove the lid and turn the heat on high. Cook for about 5 minutes. This is where the carmelization you see in the picture happens. I actually thought mine would taste burned but even with a lot of brown they tasted great.