The BBC Good Food logo
Brown butter carrots & sprout petals in a bowl

Brown butter carrots & sprout petals

By
loading...
Magazine subscription – choose a brand-new cookbook when you subscribe
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8 - 10

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
Nutrition: Per serving (10)
NutrientUnit
kcal73
fat5g
saturates3g
carbs4g
sugars4g
fibre3g
protein2g
salt0.1g
Advertisement

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

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.

Goes well with

Recipe from Good Food magazine, November 2021

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content