A few products I use on a regular basis that find their way into this recipe that you should be familiar with:
*coconut aminos--this is a perfect substitute for soy sauce. It's actually sweeter, made from the sap of coconut. So, for those of us who are both gluten and soy free this is a perfect substitute. I use it in everything; vegetables, fish dishes, soup, everything!
*ghee--clarified butter, thus 100% butter fat and contains no allergy promoting proteins (whey & casein). Though it is technically a dairy product, the absence of proteins and lactose make it a super friendly food for those with dairy allergies.
1lb Brussel's sprouts
2-3 tbsp ghee
1/2 white onion
1 tbsp coconut aminos
Begin by washing you sprouts. Chop the remainder of the stem off and then slice in half and throw into a bowl.
Chop the onion.
Heat your ghee on medium heat in a large skillet. Once melted, make sure the ghee coats the whole pan and throw in your onions. Cook over medium heat for a few minutes, before adding the B.Sprouts. I make sure every spout is face down, this way you get a nice glaze or crisp on the sprouts. Leave them to cook over medium heat, face down for 5-6 minutes before stirring. This is key, as you want a little bit of a crisp not a wilted texture to your sprouts. After 5-6 minutes then you can start to move the sprouts around every few minutes to get them cooked all the way through. This is when I add the aminos, salt, and garlic powder. I cook them for 20-25 minutes, and they're golden and delicious. The onions get super sweet for this length of time too, so it's a great combination of flavors.
We served them with curry chicken tonight, but they're a great snack on their own as well. I throw them into Tessa's snack cups when she needs something to munch on in the car.