Glazed Winter Vegetables
Ingredients
- 4 carrots cut into pieces
- 1 onion sliced
- 30 g butter
- 2 tbsp honey optional
- 200 ml water or vegetable stock
- 100 g brussels sprouts halved
- Salt and pepper
Method
- In a sauté pan, place the carrots, and onions. Add the butter, honey, and vegetable stock.
- Season well with salt and pepper.
- Bring to the boil and reduce the heat onto simmering. Cover with a lid and cook for 12-15 minutes until the carrots are just softened.
- (if you prepare this in advance, remove from the heat and keep aside, store in the fridge with the liquid for up to 2 days)
- Once the carrots are cooked (and warmed, if reheating), add the brussels sprouts.
- Cook for a further 3-4 minutes until just cooked and coated in the butter mixture.
- Check the seasoning and serve immediately.
