500gm of brussels sprouts (cut in halves)
1 Tbsp of ghee
1/3 cup bone broth
3-4 slices of bacon (diced)
1/2 cup of pecans (diced)
Salt and cracked pepper
Heat a pan over medium heat. Cook pecans for 3-4 mins or until roasted.
Increase heat to high and cook bacon for 3 mins or until brown. Transfer out and add brussels sprouts with ghee and cook until they start to get a nice brown caramelisation.
Add bone broth and a lid to the pan, reduce heat to medium and cook for another 3-5 mins or until they are tender.
Transfer to a serving bowl and stir through bacon and pecans adding salt and pepper to taste.