Serves 2 as a side dish
12 medium-size brussels sprouts
1 tablespoon olive oil
1 tablespoon butter
Freshly ground pepper
1. Trim and discard the tough, dark outer leaves from each sprout. Slice off the end of the stem of the sprouts, and discard. Stand sprouts on flat stem end and cut in thin vertical slices, about 1/8 to 1/4 inch wide.
2. Heat oil and butter over medium-high heat until butter is melted and foaming but not browned. Add the sprouts and salt to taste, and sauté until starting to brown, stirring occasionally so sprouts don't burn, 4-5 minutes. Cook a bit longer if you like your sprouts very brown and crisp.
3. Grind pepper to taste over sprouts, and serve.