6-8 Tbsp coconut oil
1 lb Brussels sprouts, prepared and cut in half or quarters lengthwise
Sea salt and black pepper
1/2 cup of finely chopped shallots
4 cloves finely chopped or minced garlic
2 Tbsp dried black currants
2 Tbsp slivered almonds
- Heat a large saute pan (I use a cast iron pan) over medium heat for about 1 minute. Add oil and let it heat up and melt for about 30 seconds.
- Add Brussels sprouts. Cook uncovered for about 5 minutes, until caramelized.
- Add shallots and saute for a few minutes. Add garlic and season with salt and pepper. Keep stirring the vegetable mixture. Turn the heat down to medium-low and cook for another 1-2 minutes, to soften the shallots and garlic, stirring vegetables to make sure they don’t burn.
- Stir in currants and almonds until well combined. Serve warm.