- 2 tablespoon rendered bacon fat
- 1 tablespoon unsalted butter
- 1 lb. Brussels Sprouts cleaned, stems removed and sliced in half
- 1/4 cup shredded carrots
- 2 tablespoons water
- 1/3 lb. corned beef diced
- fresh dill for garnish
In a large saute pan melt the rendered bacon fat and unsalted butter on medium heat. While the butter/fat melts clean, slice the stems off and slice the Brussels sprouts in half.
Add the sliced Brussels sprouts into the saute pan and increase the heat to medium-high. Place a lid on the pan and cook for 5 minutes, mix well and then reduce the heat to medium add in the shredded carrots and 2 tablespoons of water. Cook for an additional 5 minutes, mixing periodically. While this cooks, diced the corned beef and set to the side.
Mix the Brussles sprouts and scrape them to the sides of the pan. Reduce the heat to medium and add the diced corned beef and cook with lid on for 1 minute. Cook until crispy for 2-3 minutes; stirring constantly.
Add the Brussels sprouts back in and saute for 1 minute on medium heat. Divide evenly among plates and enjoy!
Calories: 215kcal | Carbohydrates: 11g | Protein: 9g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 505mg | Potassium: 579mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2279IU | Vitamin C: 107mg | Calcium: 53mg | Iron: 2mg