Here's what was cooking for dinner tonight!

Brussels Sprouts, 1lb, Peel and cut the Brussels Sprouts in half lengthwise
Carrots, 4 medium cut in half into 1" slices
Coconut Oil, 2 Tbsp
Lemon Zest, 1 tsp
sea salt and ground pepper
lemon Juices, 3 Tbsp
Shallots
garlic cloves

Heat the Oil in a fry pan over medium heat. Add the brussels Sprouts, Carrots and Lemon Zest and saute for 4 minutes stirring frequently to prevent them from burning then add the shallots and garlic and cook for 4 more minutes. Add the Lemon Juice and cook for 1 more minute. Makes 4 serving

I served this vegetable dish with Brown Rice and black beans. The Shallots are so sweet. I just love them.
Brussels Sprouts are one of the cruciferous vegetables in the Brassica family. They are a good source of dietary fiber, Vitamin A & C Calcium, Iron and cancer fighting properties. Carrots are also a great source of vitamin A. Good for your eyesight.

While Coconut Oil is a saturated fat, it may have some health properties. It is a medium chain triglyceride and bypasses normal fat metabolism. It doesn't need the fat digesting enzyme for the body to break it down.
If your not a fan of Coconut Oil don't worry. The flavor was very mild and nobody noticed I used it in place of Olive Oil