Pan Roasted Brussels Sprouts

 

1 pound Brussels Sprouts, trimmed and halved 

1/4 cup Dried Apricots, sliced

1/4 cup Pistachios, chopped

2 Garlic Cloves

Pinch Chili Flakes

1 tablespoon Butter

1 tablespoon Olive Oil

 Salt, Pepper, to taste

Preheat a skillet to medium-high heat.  Melt butter with olive oil, add whole garlic cloves.   Roast the garlic for couple of minutes, remove once starts to brown.

Add Brussels sprouts cut side down.  Season with salt and pepper, and chili flakes.  Cook for about 5-6 minutes, without turning. 

Turn the heat to medium.  Add apricots and pistachios.  Toss all together and saute for another 5-6 minutes.

*Makes a perfect side dish.  Goes well with potatoes....