Brussel Sprouts - they're like little, tiny cabbages - slice each in half.
Meanwhile, in 2 separate pans, melt 1 Tbsp. butter and 1 Tbsp. olive oil in each pan over Medium high heat. Add 2 tsp. prepared minced garlic to each.
Add 8 oz. of sliced mushrooms to one pan. Sprinkle with salt and pepper. Reduce heat to low and simmer until golden - about 15-20 minutes.
Add brussel sprouts to second pan, face down. Sprinkle with salt and pepper. Turn pan down to low and simmer until browned - about 20 minutes.
Add a few Tbsp. of shiraz (or your favorite red wine). Simmer for another 5-10 minutes.
Flip brussel sprouts, cover, and cook 5-10 more minutes.
After wine has reduced, add 1/4 c. shredded sharp cheddar cheese. The sharper, the better.
Garlicky Brussel Sprouts - Yum!! Bryan and I both loved them!
Dinner is Served! Bryan had a baked potato while I had a sweet potato.