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Brussels Sprout with Carrot, Feta & Capers

2 TBS Butter

2 TBS Olive Oil

1/2 Cup Red Onion, Medium Chopped

1 to 2 TSP Garlic, Fine Chopped

Over medium temp in a heavy metal skillet heat the Butter & Olive Oil until Butter is melted.

Add the Onion & Garlic and sauté until Onion is translucent.

 

Add the following;

1 Cup Carrot, Thin Sliced

2 Cups Brussels Sprout, Shaved

1 0r 2 TBS Caper Berry, Smashed

1 Medium Lime, Zest & Juice

1/4 TSP Nutmeg

Salt & Pepper, to Taste

 

Mix together well and continue to sauté about 5 minutes. (I always like my Veg

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