Brussels Sprouts in Garlic Butter

I think I should write down this recipe ratio before I forget. The oven was busy, so this batch got sauteed in a pan with olive oil and butter. I'm guessing on the portion sizing since not everyone who attends a party will eat these.

Feeds: 8-10 adults

Ingredients

2 lb fresh brussels sprouts, stems trimmed and halved
2-3 tbsp olive oil
3-4 tbsp unsalted butter
3 garlic cloves, peeled and mashed flat with a knife blade
salt, to taste
freshly ground black pepper, to taste
freshly grated Parmesan cheese (optional, about 1/4 c)

Directions

1. In a nonstick skillet, melt butter and olive oil together over medium heat. Stir in garlic cloves until the oil is fragrant. Remove garlic from the pan and add sprouts, cut side down.

2. Let the sprouts cook until lightly browned. For two pounds, you'll have to work in batches to get everything evenly cooked until sprouts are fork-tender; about 8 minutes.

3. Before removing from the skillet, add salt, black pepper, and half the grated Parmesan cheese. Give the vegetables a quick stir before removing them to a plate. Sprinkle more cheese on top, if desired.