4Tbspghee(to make AIP, use duck fat or coconut oil)
pinch of sea salt
Pre-heat oven to 400°F degrees (or in order of Thanksgiving, while your turkey is resting... bring the oven to 400°F).
Prep sprouts by slicing the very bottom stems which are usually dirty and remove the outermost leaves that have dirt on them (just the first two should do the trick but remove any dirt you find). Cut the sprouts to be all about the same size, for example, larger ones I will cut into thirds and smaller ones I'll just cut in half. The closer they are in thickness, the more evenly they'll cook.
To a large cast iron pan (lipped with edges), heat on medium-high until it's very hot. Add the ghee and melt.
Then add all your brussels sprouts to the cast iron pan, generously sprinkle sea salt over top and do your best to get the sprouts in a single layer if you can with a wooden spoon.
Let cook on medium-high heat for 3-4 minutes. Then with the wooden spoon, shake up the sprouts and turn them over. Cook for an additional 3-4 minutes.
You should start to see crispy edges now, when you do, turn the heat off and with an oven mitt, carefully transfer the cast iron pan to the oven. Roast for 10 minutes, check to make sure they're cooked and remove when ready. Serve and enjoy!