I was never one of those kids who hated Brussels sprouts. I mean, I knew that I should most definitely turn my nose up at them, but the truth is, I never had them as a child. And by the time I tried them as an adult, people had figured out how to cook them in such a way that they were, like, good. Delicious, even. Brussels sprouts are another fall food that makes me feel all cozy, and while I love them roasted, I don’t always have 45 minute’s worth of foresight. The other night, I wanted Brussels sprouts, and I wanted them now, so I sliced them up, pan-fried ’em, and tossed them with pasta and a simple garlic sauce. So easy and delicious. Happy cooking! M Brussels Sprouts Fettuccine Prep time: 5 min |  Cook and serve time: 15 min | Ready in: 20 min Serves 2 Ingredients: 2 servings of fettuccine 2 teaspoon olive oil 3 cups Brussels sprouts 1 cup vegetable broth 2 tablespoons butter 2 to 4 cloves garlic (depending on …