- 1-2 TBSP coconut oil
- 1 pint brussels sprouts, tails trimmed and halved lengthwise
- Salt and ground pepper
- ½ cup of water
- Fresh organic lemon juice, to taste
In a skillet, heat coconut oil over medium heat. Add brussels sprouts seasoned with salt and pepper. Sautee, stirring frequently, until browned and slightly softened (about 8 to 10 minutes.) Add 1/2 cup water and cook until evaporated, about 2 minutes. Add lemon juice and toss to coat. Serve immediately.