3-in-1 brown-buttered winter vegetables
Serves 6
Easy
Prep:
Cook:
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
Skip to ingredients
Showing items 1 to 3 of 6
- 3 carrotsthickly sliced, at an angle
- 300g brussels sproutstrimmed and halved, if they’re large
- 2 leekstrimmed and thickly sliced, at an angle
- 75g butter
- handful sage leaves(optional)
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.
