This delicious vegetable becomes sweet and nutty when browned. They are charred and crispy on the outside, lightly caramelized and meaty on the inside.
1-2 TBSP coconut oil
20-30 Brussels Sprouts, tails trimmed and halved lengthwise
Salt and ground pepper
½ cup of water
Fresh organic lemon juice, to taste
In a skillet, heat coconut oil over medium heat. Add Brussels Sprouts seasoned with salt and pepper. Sauté, stirring frequently, until browned and slightly softened (about 8 to 10 minutes.) Add 1/2 cup water and cook until evaporated, about 2 minutes. Add lemon juice and toss to coat. Serve immediately.