All-in-one-pan recipes are probably my favorite because they’re quick and simple, and it’s ludicrously easy to make them taste utterly delicious with very little effort. The combination of garlic and grass-fed butter in this recipe serves as a perfect example of just what you can achieve with minimal ingredients, time, and (a little) effort.
Brussels Sprouts Bonanza
Brussels Sprouts Bonanza
Ingredients
- 2 cups Brussels sprouts, halved with hard bases removed
- 1 large carrot, cut roughly into 1” cubes
- 1 medium red onion, sliced into crescents
- 1 medium red bell pepper, sliced into 2 – 3” slivers
- crushed garlic (the quantity depends on your taste, but 3 – 4 large cloves should suffice)
- 2 Tbsp grass-fed butter
How To Make It:
- Melt the butter in a wide open skillet on a medium heat, making sure to melt it gently so that it doesn’t begin to brown.
- Add the Brussels sprouts with the garlic and cook them face down for 2 minutes or so. Breathe deeply and savor the buttery garlicky aroma!
- Add the onion, carrot, and bell pepper, stirring and agitating the Brussels sprouts to begin cooking the outer layers. Stir every minute or so to ensure even cooking.
- After a few minutes of cooking the onion should have turned clear and the Brussels sprouts will have softened somewhat.
- If you’re not sure about exact cooking times then pierce one of the Brussels sprouts with a fork to test for softness.
Serve with a pinch of salt and cracked black pepper as well as a protein source of your choice; I’ve almost always got some cooked chicken thighs or ground grass-fed beef lying around in my refrigerator to add to this dish.
I think a dish like this really speaks for itself, both in the nose and on the palate. So, next time you’re in a hurry but are in need of a simple lunch that will really hit the spot, you know exactly where to look.
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For those perpetually in a rush, check out these Protein Breakfast Cookies you can eat on the go! [author_bio name=”yes” avatar=”yes”]
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