Microwave sprouts in a covered dish until done. Drain, if necessary. Chop roughly.
Melt 1 T butter (oleo) in skillet; add 1-2 T olive oil (or use 3 T butter and no oil). Add chopped sprouts. Season with salt and pepper. Stir/shake until moisture is driven off sprouts; don't let them burn.
Add 3/4 c heavy cream (or half-and-half). Bring to simmer. Cover skillet and cook at slow simmer for 8-10 minutes or until sprouts have absorbed all the cream. Readjust for salt and pepper.
Optional before serving: Add 1-2 T softened butter; toss.