Crispy Shallot Brussels Sprouts with Pomegranate
Makes 4 servings
Macros: 219 cal, fat 18g, carbs 15g, protein 3g, fibre 5g
Ingredients
2 dozen Brussels sprouts
2 Large shallots, thinly sliced
1 Tbsp coconut oil
4 Tbsp extra virgin olive oil, divided
juice of 1/2 a lemon
sea salt and pepper to season
fresh pomegranates or dried cranberries
Directions:
Heat a saute pan on medium-high
Add 2 Tbsp of olive oil and 1/2 Tbsp of coconut oil to pan to melt. Once melted, add shallots and let brown for about 8-10 minutes. Add remaining 2 Tbsp oil then add Brussels sprouts, season well with salt and pepper and squeeze lemon juice on top. Top with shallots, pomegranate or dried cranberries.
