- 400g ready-trimmed Brussels sprout, halved
The quintessential Christmas dinner veg, Brussels sprouts are throught to have been cultivated…
- 2 large carrot, sliced on the diagonal
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 chicken stock cube
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 100g frozen pea
Want to see what this recipe costs at different supermarkets? Compare in one place here:
Tip the sprouts and carrots into a pan and cover with boiling water. Sprinkle in the stock cube, add the butter and bring to the boil.
Simmer for 8-10 mins until the veg are tender. Add peas and cook a few mins more.
Rest the veg in the stock until you want to make the gravy, then drain over the roasting tin.