Brussels Sprouts Braised in Butter

I've seen a lot of variations on this recipe; this version combines elements of all of them. I made it once before when I lived alone and had only a nonstick skillet. Turns out a non-nonstick pan changes everything -- the brussels sprouts become candylike and perfect. We have a giant Calphalon skillet that barely fit 1.5 pounds of brussels sprout halves, so buy conservatively.

Wash about a pound of brussels sprouts, remove any nasty leaves, and cut them in half lengthwise.

Heat one tablespoon each butter and olive oil in a big, non-nonstick (cast-iron or otherwise) skillet over medium heat.

Saute two thinly sliced cloves of garlic until barely golden, and remove.

Place the brussels sprouts in the pan cut side down. You can pack them in as long as every half has full pan contact.

Sprinkle with salt to taste and a few tablespoons nuts: walnuts, pecans, or pine nuts, or something else.

Turn the heat to medium-low and cook for about 15 minutes, until sprouts are quite soft and nicely browned. Move the sprouts to the sides so the nuts can brown lightly (add a teaspoon butter or olive oil if needed). Toss the garlic back in, and add black pepper.