Easy Sautéed Brussels Sprouts

If using fresh brussels sprouts, cut off the stems and slice the brussels sprouts in half from the stem area to the top of the sprout (picture above).

In a skillet over medium heat, combine half of the oil and half of the butter and heat until butter is just melted all the way through.

Add in the brussels sprouts and sprinkle with the sea salt and pepper until the sprouts are evenly covered.

Cook over medium heat, toss occasionally, for about 5 minutes or until the brussels sprouts begin to soften.

Add in the minced garlic as well as the remaining oil and butter and cook, tossing occasionally, for an additional 4-5 minutes.

Let cool slightly and serve warm. ENJOY!!

Sautéed Brussels sprouts are best served immediately, however, I do enjoy leftovers served over a salad and they will stay fresh in the refrigerator for up to 3 days. For best results, reheat leftovers in a skillet on the stovetop to crisp everything up. You can also reheat in the microwave, if preferred.