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3-in-1 brown-buttered winter vegetables

3-in-1 brown-buttered winter vegetables served on a square plate

3-in-1 brown-buttered winter vegetables

Name: 3-in-1 brown-buttered winter vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 3 carrots thickly sliced, at an angle; 300g brussels sprouts trimmed and halved, if they’re large; 2 leeks trimmed and thickly sliced, at an angle; 75g butter; handful sage leaves (optional)

Barney Desmazery

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Serves 6

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.5 out of 5.6 ratingsRate

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Save yourself time and washing-up on Christmas Day by cooking carrots, leeks and brussels sprouts together along with butter and sage for a perfect side dish

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

3 carrots

thickly sliced, at an angle
300g brussels sprouts

trimmed and halved, if they’re large
2 leeks

trimmed and thickly sliced, at an angle
75g butter
handful sage leaves

(optional)

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Nutrition: Per serving

kcal143
fat11g
saturates7g
carbs5g
sugars5g
fibre4g
protein2g
salt0.3g

Method

step 1

Bring a large pan of salted water to the boil, tip in the carrots and boil for 3 mins, then add the brussels sprouts and boil for another minute before adding the leeks. Boil everything for 5 mins more, then drain well.
step 2

Sizzle the butter in a large frying pan or sauté pan until it turns a nutty brown, then add the sage, if using. Let it crackle, then transfer to a plate, leaving the butter in the pan. Add some cracked black pepper to the butter, tip in the vegetables and gently stir-fry until the veg is piping hot and starting to brown around the edges. Season with sea salt and serve straightaway, with the sage scattered over, if using.

Recipe from Good Food magazine, December 2018

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A star rating of 4.5 out of 5.6 ratings

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