3-in-1 brown-buttered winter vegetables
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
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Prep:10 mins
Cook:20 mins
- Serves 6
- Easy
Nutrition per serving
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kcal 143
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fat 11g
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saturates 7g
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carbs 5g
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sugars 5g
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fibre 4g
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protein 2g
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salt 0.3g
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
Bring a large pan of salted water to the boil, tip in the carrots and boil for 3 mins, then add the sprouts and boil for another minute before adding the leeks. Boil everything for 5 mins more, then drain well.
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.
