This recipe is very flexible, you can choose any vegies you like. I like to add carrots and even sweet potatoes on occasion. I also change up the oils. My son likes it best when I cook them in coconut oil, but I like the variety and it depends on what I am serving with it. I use a regular pan, not a wok. I tend to cook at too high of a temperature when using a wok which is not good for the oil.
2-3 cups Brussel Sprouts trimmed and cut into quarters
2-3 cups cauliflower trimmed and cut into quarters
1 TBSP Butter or Ghee
1 TBSP Olive Oil
2 Cloves of Garlic – finely chopped
Salt & Pepper
Rinse and chop brussel sprouts and cauliflower into bite size pieces. Chop 2 cloves of garlic.
Add the olive oil and the Ghee. Heat over medium-high heat until hot but not smoking. Add vegetables stirring and tossing until tender – 10-12 minutes. Season to taste with salt and pepper.