Fast and delicious vegetable sides are possible! Try these tasty Brussels sprouts that are quickly sautéed in a cast iron skillet to give a crispy cut side and tender opposite side! Yum!
Prepare the Brussels sprouts by trimming off the stem and slicing in half. Discard any brown or wilted leaves but keep any fresh green ones that fall off. Place in a small bowl.
Heat a medium cast iron skillet over medium heat. When the skillet is hot, add olive oil and tilt the pan to spread the oil around.
Place Brussels sprouts in concentric circles with the cut side down on the skillet. Cover with a lid and cook for 6 minutes.
Remove lid, sprinkle with sea salt, pepper (omit for AIP), and garlic powder. Continue cooking, uncovered until the desired level of tenderness. I like a little chew in my veggies, so I cook to an internal temperature of 200° or a gentle push to insert a fork in the sprouts.
A 1 cup serving of Sautéed Brussels Sprouts contains 8 grams of total carbohydrate and 3 grams of fiber for a net carb load of 5 grams.