In this quick and easy side dish, the carrots and Brussels sprouts are lightly sauteed in butter, salt, and freshly ground black pepper. I told you, it is very easy and simple. All you need is just 5 ingredients and no more than 10 minutes. Most of the weeknights I don’t spend much time to prepare sides. It doesn’t take much to turn two regular vegetables into a delicious side dish that is not bland and boring.
I like to eat brussels sprouts this way because their buttery flavors go really well with the sweetness of the carrots. So delicious. Can’t get enough especially when they’re in season from late fall to early spring. When you buy Brussels sprouts choose fresh, green, crisp-looking Brussels sprouts and be careful not to overcook them, which releases the sulfur smell that deters many from trying this vegetable.
This is also one of the first recipes I cooked in my brand new 11″ cast iron skillet which my husband gave me for my birthday last month. I had been looking at this large Le Creuset skillet for a while and was so surprised and excited that he got it for me. I didn’t even suspect that he knew I had laid eyes on it. I am reminded again what a thoughtful and loving husband I have! 🙂 I am looking forward to cooking many of his favorite as well as new delicious meals in my new favorite skillet.
Hope you enjoy this easy side dish recipe for sauteed brussels sprouts and carrots.
How To Make Brussels Sprouts and Carrots
What you need
3 Tbsp butter
3 medium carrots, sliced in thing strips
1 lb brussels sprouts, cut in quarters and stems trimmer
1 clove garlic, minced
salt and pepper, to taste
Melt butter in a large saute pan on medium high.
Place Brussels sprouts, carrots and garlic in pan, season with salt and freshly ground black pepper. Cook and stir for about 2 minutes. Reduce heat to medium, cover and cook fo about 5 – 6 minutes, or until desired tenderness.
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- 3 Tbsp butter
- 3 medium carrots, sliced in thing strips
- 1 lb brussels sprouts, cut in quarters and stems trimmer
- 1 clove garlic, minced
- salt and pepper, to taste
- Melt butter in a large saute pan on medium high.
- Place Brussels sprouts, carrots and garlic in pan, season with salt and freshly ground black pepper. Cook and stir for about 2 minutes. Reduce heat to medium, cover and cook fo about 5 - 6 minutes, or until desired tenderness.
- Season with more salt and pepper if desired, toss to coat with butter, and serve warm.