Sauteed Brussels Sprout Chiffonade
Ingredients
Instructions
  1. Cut the Brussels sprouts in half, then chiffonade them into 1/8″ slices
  2. Heat a skillet to medium-high heat
  3. Add the ghee and oil letting it come to a shimmer
  4. Add the Brussels sprouts and walnuts.
  5. Sprinkle them with fresh ground nutmeg.
  6. Turn them over every few minutes but not too often. Do not stir fry them. Let them sit in contact with the skillet letting them carmelize.
  7. When they are cooked to your liking, splash them with the lemon juice and fold in the dried cranberries.
  8. Turn once more and serve immediately.
Recipe Notes

This can be made keto by leaving out the dried cranberries