2 tablespoons ghee (click here for an easy homemade recipe)
Juice of half a lemon
1/4cup crispy hazelnuts (I used this method to dehydrate the nuts) (omit for nut-free)
Instructions
Place brussels sprouts in a medium-size pot and cover with water. Stir in 1/2 teaspoon sea salt and bring pot to a boil. Lower heat to a simmer and cook for 8 minutes. Drain. Coarsely chop the brussels sprouts. Melt ghee in a large sauté pan over medium-high heat and add brussels sprouts and remaining 1/2 teaspoon sea salt. Cook, stirring occasionally, until sprouts begin to turn golden brown. Remove from heat, spritz with lemon juice and sprinkle with hazelnuts. Serve.