1/2 pound Brussels sprouts
2 large garlic cloves
1-1/2 tablespoons unsalted butter
1 tablespoon olive oil
2 tablespoons pine nuts
Trim Brussels sprouts and halve lengthwise. Cut garlic into very thin slices. In a 10-inch heavy skillet (preferably well-seasoned cast iron) melt 1 tablespoon butter with oil over moderate heat and cook garlic, stirring, until pale golden. Transfer garlic with a slotted spoon to a small bowl.
Reduce heat to low and arrange sprouts in skillet, cut sides down, in one layer. Sprinkle sprouts with pine nuts and salt to taste. Cook sprouts, without turning, until crisp-tender and undersides are golden brown, about 15 minutes.
With tongs transfer sprouts to a plate, browned sides up. Add remaining 1/2 tablespoon butter to skilled and cook over moderate heat, stirring, until pine nuts are more evenly pale golden, about 1 minute. Add garlic. Spoon mixture over sprouts and sprinkle with freshly ground black pepper.