Perfect Brussels Sprouts

Brussels sprouts have a bad reputation, but fresh from the farm they can be one of the nicest CSA surprises.  This simple, 4 ingredient recipe, inspired by a Joy of Cooking recipe, creates delicious, caramelized Brussels sprouts.

12 Brussels sprouts, trimmed and sliced in half
3 tablespoons butter or 1 1/2 tablespoons butter plus 1 1/2 tablespoons olive oil
1 to 5 garlic cloves, crushed (depending on how much you love garlic use more or less)
Block of Parmigiano Reggiano for grating

Heat the butter or butter and olive oil over medium-low heat in a medium skillet.
Add the garlic to the skillet and stir, until the garlic begins to brown.  DO NOT burn the garlic, it will ruin the oil and cause the whole dish to taste bitter.
Remove the garlic.  You may discard, but adding it to the final platter of sprouts or popping them like candy is an option.
Place the sprouts cut side down in the garlicky butter, cover, and cook over low heat until tender, 15 to 20 minutes.
The sprouts should be slightly caramelized on the cut side.
Arrange the sprouts on a platter and drizzle any remaining butter on top.
Grate fresh  Parmigiano Reggiano over the top of the warm sprouts.
Season with salt and pepper if desired, but taste them for seasoning first.

2-4 servings.