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Blend the butter with the garlic and 1 tablespoon of the parsley in a small bowl.
Trim the stem ends off the Brussels sprouts. Halve any that are larger than 1 ½-inches in diameter — this ensures they cook evenly and quickly.
Put them in a microwave safe bowl and toss with the olive oil, ½ teaspoon salt and ground black pepper to taste.
Cover the bowl tightly with plastic wrap. Poke 3-4 holes in the top of the plastic with the tip of a knife.
Microwave on high heat for 4 minutes — they should be bright green and fork-tender.
Use a pair of oven mitts to remove the Brussels sprouts from the microwave (the bowl will be very hot). Carefully remove the plastic wrap and discard.
Add the parsley butter to the bowl. Cook one more minute in the microwave to melt the butter.
Transfer the Brussels sprouts to a serving bowl or platter, scraping out all the butter sauce. Top with the remaining chopped parsley and serve.