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Brown butter carrots & sprout petals

Brown butter carrots & sprout petals in a bowl

Brown butter carrots & sprout petals

Name: Brown butter carrots & sprout petals
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 10
Ingredients: 50g butter; 500g carrots thickly sliced at an angle; 1 star anise; 1⁄2 tsp caster sugar; 400g brussels sprouts trimmed and gently pulled apart to separate the leaves into petals

Barney Desmazery

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Serves 8 - 10

Easy

Prep: 25 mins

Cook: 20 mins

A star rating of 4.7 out of 5.3 ratingsRate

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Turn even the most hardened sprout haters with these sprout 'petals' served with brown butter carrots. It's a great side for the Christmas dinner table

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

50g butter
500g carrots

thickly sliced at an angle
1 star anise
1⁄2 tsp caster sugar
400g brussels sprouts

trimmed and gently pulled apart to separate the leaves into petals

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Nutrition: Per serving (10)

kcal73
fat5g
saturates3g
carbs4g
sugars4g
fibre3g
protein2g
salt0.1g

Method

step 1

Melt the butter in a shallow saucepan over a medium heat until nut brown, then add the carrots and star anise, and cook for 5 mins until the carrots start to colour. Sprinkle over the sugar and just cover with water. Season with salt, then bring to the boil, reduce the heat to a steady simmer and cook for 8 mins until most of the water has evaporated and the carrots are just cooked through and coated in a buttery glaze. Can be made up to four hours ahead and kept at room temperature, or cooled then kept chilled overnight.
step 2

About 5 mins before serving, bring the carrots back to a simmer, stir through the sprout petals and cook for 3-5 mins until just wilted.

Recipe from Good Food magazine, November 2021

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A star rating of 4.7 out of 5.3 ratings

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