Brown-buttered winter vegetables

Name: Brown-buttered winter vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 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)

4.50 (6)

⏱ 30 mins 🍽 Serves 6 ✅ Easy 🏷 Side dish

This efficient recipe combines carrots, leeks and brussels sprouts into one delicious side, saving time and washing up on a busy Christmas Day. The vegetables are first boiled together, then finished in a pan with beautifully browned butter and aromatic sage leaves. The result is a piping hot, flavourful dish with lightly browned edges, ready to serve in just 30 minutes for six people.

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)

Method

Boil a large pan of salted water. Add the sliced carrots and cook for 3 mins. Next, put in the brussels sprouts and boil for 1 min more before adding the leeks. Continue boiling all the vegetables together for a further 5 mins, then drain them thoroughly.
Melt the butter in a large frying or sauté pan until it becomes a nutty brown colour. If using, add the sage leaves and allow them to crackle, then remove them to a plate, keeping the butter in the pan. Stir some cracked black pepper into the butter, add the drained vegetables and stir-fry gently until they are very hot and beginning to brown at the edges. Season with sea salt and serve immediately, scattering the reserved sage over the top if desired.

Nutrition (per serving)

Calories143 kcal

Fat11 g

Saturates7 g

Carbs5 g

Sugars5 g

Fibre4 g

Protein2 g

Sodium120 mg

Recipe details

Skill levelEasy

CategorySide dish

DietGluten-free, Vegetarian