1Cut the ends of the Brussels sprouts off and cut in half. If they are over an inch in size, quarter them.
2In a large, deep skillet, heat the olive oil, garlic, and onions. Add the salt and pepper. I use popcorn salt for a rich, buttery taste. Be careful to not burn the garlic. Cook 'til toasty....about 5 minutes.
3Add the sprouts and toss around to coat them. You may need to add a little more olive oil. Cook on medium or medium-high to brown them (caramelize)and stir frequently.
4When they are almost tender, add 1/4-1/3 cup of water, put on a lid, turn off the heat, but let them sit on the hot burner to finish cooking. This should only take 4-5 minutes.