I’ve been cooking more with butter lately than I have in the past. Through some research, I’ve found that organic grass fed butter actually has quite a few health benefits. I still use my olive oil and coconut oil, but I “think” there are some benefits to using butter in moderation in some cases. Plus, um, it’s butter and it’s delicious…
This recipe uses both butter and olive oil, and it comes together beautifully to creating some brussels sprouts with a perfect garlicky and buttery taste to them. These make a perfect side dish to a nice roasted chicken breast to create a healthy and complete meal!
BUTTERY GARLIC BRUSSELS SPROUTS
- 20-25 brussels sprouts, washed and cut in halves
- 2 Tbsp. organic grass fed butter
- 1 Tbsp. olive oil
- 3 cloves of garlic, crushed in a garlic press
- sea salt, to taste
1.) Melt the butter and olive oil over medium heat in a large frying pan. Add the garlic, and cook for 1-2 minutes until garlic begins to brown. Remove 1/2 of the garlic and throw it away. Add in the brussels sprouts flat side down.
2.) Cover the pan, and cook for 7-10 minutes (do not stir) until the brussels sprouts are tender.
3.) Transfer to a bowl or plate, and season with a bit of sea salt.
Yummers! Enjoy! 🙂