3 1/2 lbs. Brussels sprouts
3 tbsp. butter
3 tbsp. olive oil
8 cloves garlic, chopped
1 c. chicken broth
2 tbsp. butter, melted
2 tbsp. parsley
Lemon juice

Cut stem from sprouts and remove outer leaves. Cut a small "X" in the bottom of each sprout and rinse. This may be done up to one day ahead and stored in airtight bag. Melt 3 tablespoons butter with oil, over low heat in large saucepan. Saute garlic for 3 minutes. Add sprouts and stir to coat. Add chicken broth and cook over medium-low heat for 10 minutes or until just tender. Stir gently and drain. Return sprouts to pan and drizzle with melted butter and salt and pepper to taste. Just before serving, shake pan over medium heat to heat through, then sprinkle with lemon juice and parsley. Serves 10 to 12.