Carrots and Brussels Sprouts

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This is the French way of cooking vegetables, sautéing them first in oil or butter to give them colour, then cooking them in very little water with the lid on the saucepan so that they steam and become tender. It preserves the flavour in the vegetables by allowing them to braise rather than boil.


2 shallots, peeled and chopped finely
2 tablespoons olive oil or butter
400g carrots, peeled and cut into thick chunks
400g Brussels sprouts, outer wrappings removed and trimmed
Pinch of salt
Freshly ground black pepper
75mls water
1 tablespoon honey or maple syrup
1 tablespoon cider or white wine vinegar


1. Fry the shallot in the olive oil or butter in a saucepan until soft but without letting it take on colour. Stir during cooking. It takes about 4 minutes. Add the carrots, Brussels sprouts, salt and a few grindings of black pepper. Fry until the vegetables are a light golden colour (about 5 minutes).

2. Add the water, place a lid on the saucepan and cook over medium heat until the vegetables are tender. Add the honey and vinegar, bring the mixture to the boil and cook for 1-2 minutes until it forms a syrup. Toss and serve.


Use a medium red or white onion instead of shallots

Cook the vegetables in advance without adding the honey and vinegar, adding it only when you are reheating them.

This dish is an ideal accompaniment to Thanksgiving or Christmas dinner.


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