Pan Fried Lemon with Purple Brussels Sprouts


  • 1/2 lemon, sliced
  • 1 lb. purple brussels sprouts -ends trimmed, remove outer leaves-cut in half and rinsed
  • olive oil, to taste
  • sea salt, to taste
  • 1 pinch savory seasoning


  • Place sliced lemon to a cast iron skillet over medium heat.
    Add purple brussels sprouts to the skillet after the lemon has been cooking for 2-3 minutes.
  • Drizzle brussels sprouts with olive oil, a pinch or two of sea salt and sprinkle the top with savory seasoning. Stir to combine and cook 10-12 minutes until purple brussels sprouts become soft.
    Add additional sea salt (if necessary) Remove from heat and serve.

Source: Paleo-revised and tested by Cindy Bevans

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