seared brussels sprouts

I have been requested several times for my brussels sprouts recipe, and I make it up each time and have given out half a dozen different (but similar) variations of this so I thought I'd write it down so I don't have to frantically google my sources each time.

Credit: I learned how to to do this from Katie Thielens, who taught me that I do indeed love brussels sprouts despite what I previously thought.

Seared Brussels Sprouts
6 servings | 163 calories | 7g fat/23g carbs/6 g protein
1 tbsp coconut oil
2 tbsp salted butter
1 lb brussels sprouts, ends trimmed & halved
1 garlic clove, minced
Salt & pepper to taste

Directions:
Heat coconut oil in a large, heavy skillet over medium-high heat.
When the skillet is just short of smoking, place the brussels sprouts cut side down in the oil.
Turn the heat to medium, and sear on one side until nicely browned, about three minutes. (It should start to have a nice nutty aroma)
Turn the brussels sprouts over, add butter, and cover, three to five minutes.
Add garlic, stir and cover, one minute. (Some of the leaves will be a little charred dark brown or black)
Remove from heat, season with salt and pepper, and serve!

Matt Rating:
9 // "SOOOO good"