| 8 | 17 | 97 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 12 min | 2 |
| 100 gm | Brussels sprouts (diced, stems trimmed) |
| 100 gm | Yellow onion (diced) |
| 50 gm | Red bell pepper (diced) |
| 50 gm | Carrots (diced) |
| 2 tsp | Coconut butter (for skillet) |
| 1 clove(s) | Garlic (minced or garlic powder to taste) |
| 1 pinch | Salt (or to taste) |
| 1 dash | Black pepper (or to taste) |
1. In a medium size skillet, melt the coconut butter with medium heat. Add the onions and saute them stirring often for about 5 min, until slightly translucent.
2. Add minced garlic to the skillet, stir for about 30 seconds, then add the diced brussels sprouts and carrot to the pan. Stir fry for about 5 to 10 mins.
3. Add the bell pepper, and stir fry for about 2 - 3 mins. Finish off with salt and pepper.
note: Make it special for a holiday by adding 1 tablespoon of chopped pecans or other nuts.
| Vegetables | 1.9 |
