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Fennel and Sprout Stir-Fry
Servings: 4
Preparation Time: 25 minutes
Ingredients:
- 2 tablespoons coconut oil
- 1 cup carrots, finely chopped
- 1/2 cup fennel, thinly sliced
- 1/4 cup leeks, thinly sliced
- 1 cup Brussels sprouts, thinly sliced
- 1 teaspoon Italian seasonings
- 1/2 teaspoon black pepper
- 1/2 teaspoon sea salt
Directions:
In a large skillet, melt coconut oil. Add in remaining ingredients and sauté over medium-high heat for about 10–15 minutes. The veggies need to be somewhat soft but also have a crispy, roasted texture.
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