| • | Trim Brussels sprouts and cut down in 2 lengthwise.
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| • | Cut garlic into little pieces.
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| • | In a heavy skillet melt down 1 tbsp butter with oil on moderate heat.
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| • | Cook garlic until golden, keep stirring.
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| • | Place the garlic with a slotted tablespoon to a little normal bowl and drop-off the heat up to low.
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| • | Arrange the sprouts in the skillet, cut down sides down, in one layer.
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| • | Add pine nuts and table salt to it.
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| • | Cook sprouts, without turning, until crisp, tender and the undersides are golden brown, for about 15 minutes.
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| • | Transfer the sprouts to a plate, browned sides up.
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| • | Add garlic and remain of the butter to the skillet.
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| • | Cook on moderate flame, stirring, until pine nuts are more evenly pale golden for about 1 minute.
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| • | Spoon the mixture all over sprouts and sprinkling with ground black pepper.
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