Cut off the stem from the bottom of the brussels sprouts and slice the brussel sprouts in half. If they are miniature size, don’t slice and keep whole.
Rinse the brussels sprouts with cold water.
On medium heat, add olive oil and butter to a large non-stick skillet.
Add the brussels sprouts to the skillet. Next add the following seasonings: thyme leaves, onion powder, garlic powder, black pepper, and chicken boullion. Stir well.
Cover skillet and lower heat to medium. Stir occasionally until tender for about 15-20 minutes.
Uncover and test by piercing with a fork.
Add garlic butter and parmesan cheese. Sprinkle red pepper flakes (optional). Cover skillet and remove from heat. Add more salt and pepper to taste.