- 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