Smokehouse Brussels Sprouts

• 2 Tablespoons Unsalted Butter, Divided
• 1 Tablespoon Olive Oil
• 1 clove Garlic, Minced
• 1/2 teaspoons Salt
• 1/4 teaspoons Cracked Black Pepper
• 1 pinch Red Pepper Flakes
• 4 ounces, weight Button Mushrooms, Halved
• 1/2 pounds Brussels Sprouts, Stems Trimmed Off, Halved

1. 1. Heat half of the butter in a large skillet (use one with a tight-fitting lid-you'll need it in a bit) over medium heat with olive oil. Add the garlic, salt and both types of pepper into the oil and allow it to infuse into the oil for 1 minute.
2. 2. Add the mushrooms and Brussels sprouts. Gently stir to coat the veggies in the seasoned oil.
3. 3. Cover the pan with a tight fitting lid and continue to cook for 10-15 minutes, stirring occasionally. The sprouts should be tender but not soggy.
4. 4. Right before serving, add the remaining butter and stir to coat.

unsalted butter, olive oil, clove garlic, salt, ubc, red pepper, mushrooms, brussels sprouts

Taken from tastykitchen.com/recipes/sidedishes/smokehouse-brussels-sprouts/ (may not work)