| Melt 1 tablespoon butter with oil in a heavy skillet over moderate heat. Add garlic and cook, stirring, until pale golden, about 3 minutes. Using a slotted spoon, transfer to small bowl. Reduce heat to low. Arrange sprouts cut side down in one layer in skillet. Sprinkle with pine nuts and salt to taste. Cook uncovered, without turning, until crisp-tender and golden brown on cut sides, about 10-15 minutes. Transfer sprouts to a plate with brown sides up. Leave the pine nuts in the pan. Add the remaining 1/2 tablespoon butter to the pan and cook nuts over moderate heat, stirring until pale golden, about a minute. Stir in the garlic from earlier, then spoon over the sprouts. Season with freshly ground pepper. |
