Cut and clean the Brussels sprouts in half.

Finely chop the garlic.

In a large cast iron or stainless steel frying pan, heat two tables spoons of coconut oil or enough to cover the bottom of the pan.

Add garlic, then the onions & mushrooms

Place the Brussels sprouts in the pan with the cut side down, in a single layer. Scatter the chopped shallots and garlic over the sprouts.

When the sprouts are just starting to caramelise, turn them over and cook for another 8 minutes or so.

Add the last tbs of coconut oil

Stir and allow to steam-fry until the sprouts have a gorgeous golden brown color, and all of the veggies are tender.

Serve hot and enjoy!