Step 1

Slice the Brussels sprouts in half, removing any tough ends or browned outer leaves. Quarter any very large sprouts (to make similar sizes for even cooking).

Step 2

In a small bowl, mix the water with garlic powder and onion powder.

Step 3

In a large skillet, add the oil and butter. Heat on medium high heat until shimmering. Add the sprouts and turn as many as you can cut side down. Cook for 3 to 4 minutes without touching them, keeping an eye on the pan to catch them just as they turn brown.

Step 4

Once browned, flip the sprouts with a spatula. Pour in the water with seasonings and stir. Cook 1 to 2 minutes until the water cooks out.

Step 5

Once the water cooks out, reduce the heat to medium. Add the salt and fresh ground black pepper. Cook to the desired tenderness, another 6 to 7 minutes until tender but not soft (test with a fork). If the pan becomes dry and browned, add a splash of water again and continue to stir as it cooks out. Taste and add a few sprinkles of kosher salt to taste. If desired, add a sprinkle of Parmesan cheese (our favorite). Serve warm.