- 1 1/2 pounds fresh Brussels sprouts
- 4 garlic cloves, chopped
- 3 teaspoons butter or stick margarine, divided
- 2 teaspoons olive or canola oil
- 1/2 cup reduced-sodium chicken broth
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Cut an X in the core end of each brussels sprout; set aside. In a large saucepan, saute garlic in 1 teaspoon butter and oil for 2-3 minutes or until golden brown. Add sprouts; toss to coat. Add the broth, salt and pepper; cover and cook for 12-14 minutes or until sprouts are tender. Drain; add the remaining butter and toss until melted.