1 1/2 lbs brussels sprouts
3 T unsalted butter
3 T olive oil
2 cloves garlic, chopped
3/4 c coarse dried breadcrumbs
1/2 c romano
salt and pepper

trim bases of sprouts with a small knive, discard any brown outer leaves, halve lengthwise.boiliing water, blanch for 3 minutes till turn bright green, drain, rinse under cold running water, pat dry. melt butter in oil, add sprouts, cook, turning 2 minutes or until dark golden and starting to crisp. add garlic, cook 1 minute. add breadcrumbs and cook till golden and crispy, 2 minutes. add romano and stir until melted. season with salt and pepper.