Chili Lemon Garlic Butter Brussels Sprouts

In a large skillet, warm up and combine the olive oil and grass-fed butter (or garlic ghee) on medium/high heat. Add the brussels and cook until softened inside and crispy on the outside (fork tender) for ~12-14 mins. Add the sea salt and pepper, garlic and red pepper flakes and sauté for ~2 more mins. Remove from the heat, add the juice of one lemon and stir. Serve immediately.