Heat olive oil in a pan. Add a pat of butter. When it melts, add brussels sprouts, garlic, salt, and pepper. Heat for a few minutes, then add a little water. Sautee for a while, then add the juice of half a lemon. Keep cooking until the liquid is mostly gone. Add some white wine. Heat until the wine is mostly gone. Eat.
(The brussels sprouts should be halved first, of course.)
(The brussels sprouts should be halved first, of course.)