1 lb. brussels sprouts
1/4 c. olive oil
2 cloves garlic
2 tbsp. butter
2 tbsp. lemon juice
1/3 c. grated Parmesan cheese

Clean the sprouts and cook them in boiling water to cover for 6-8 minutes, or until tender crisp. Heat oil in skillet and saute garlic until golden. Add sprouts to the hot oil and cook for a minute or two. Remove sprouts to a serving dish. Add butter and lemon juice to the skillet and heat until butter is melted. Pour over sprouts and sprinkle with cheese. Serves 4.