Steak and Brussels Sprout Bake

Servings 4 people


  • 2 tablespoons coconut oil divided
  • 1 pound chopped steak
  • 3 large beets peeled and chopped
  • 1 small onion chopped
  • 3 cups Brussels sprouts
  • 2 cloves garlic minced
  • 1 tablespoon chopped rosemary
  • Sea salt and freshly ground black pepper to taste
  • 1/4 cup chopped pecans


  • Preheat oven to 375 degrees.
  • In a large skillet over high heat, heat 1 tablespoon coconut oil. To the skillet, add the steak. Brown steak for 7 minutes.
  • In a large baking dish, add the next 6 ingredients (beets through salt and pepper) and mix.
  • Place in the oven and bake for 25 minutes, until vegetables are tender and beef is cooked to desired level of doneness.
  • Sprinkle with pecans and serve.


LC SERVING SUGGESTION: Faux-Tay-Toes. (Steam cauliflower until tender; drain; mash with butter, cream cheese, and salt and pepper to taste until you get a mashed potatoes texture.) GLUTEN FREE: No changes necessary. NUTRITION: 182 Calories; 12g Fat (53.8% calories from fat); 4g Protein; 18g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 66mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 2 Fat.
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