1 package frozen Brussels sprouts (thawed)
3 carrots, scraped clean
1/4 red onion
bacon grease and/or olive oil
kosher salt
freshly ground pepper
Cut each Brussels sprout in half, slice carrots into thin
pieces and chop the red onion. In an iron skillet, heat your
grease and/or oil to medium.
Add carrots and onion and saute until tender, then add
Brussels sprouts and continue cooking about 5 more minutes, or
until all vegetables are nicely browned.
Sprinkle with a little kosher salt and freshly ground pepper.
For
Moms Only
Recipes
