Three-in-one braised vegetables
This dish is so handy – while the veg cook, you’re making a tasty stock for the gravy, too
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Prep:5 mins
Cook:10 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 103
-
fat 4g
-
saturates 2g
-
carbs 12g
-
sugars 9g
-
fibre 7g
-
protein 6g
-
salt 0.62g
Ingredients
- 400g ready-trimmed Brussels sprouts, halved
- 2 large carrots, sliced on the diagonal
- 1 chicken stock cube
- 25g butter
- 100g frozen peas
Method
Tip the sprouts and carrots into a pan and cover with boiling water. Sprinkle in the stock cube, add the butter and bring to the boil.
Simmer for 8-10 mins until the veg are tender. Add peas and cook a few mins more.
Rest the veg in the stock until you want to make the gravy, then drain over the roasting tin.