Brown butter carrots & sprout petals
Serves 8 - 10
Easy
Prep:
Cook:
Turn even the most hardened sprout haters with these sprout 'petals' served with brown butter carrots. It's a great side for the Christmas dinner table
Skip to ingredients
Units:
- 50g butter
- 500g carrotsthickly sliced at an angle
- 1 star anise
- 1⁄2 tsp caster sugar
- 400g brussels sproutstrimmed and gently pulled apart to separate the leaves into petals
Nutrition: Per serving (10)
- kcal73
- fat5g
- saturates3g
- carbs4g
- sugars4g
- fibre3g
- protein2g
- salt0.1g
Method
step 1
Melt the butter in a shallow saucepan over a medium heat until nut brown, then add the carrots and star anise, and cook for 5 mins until the carrots start to colour. Sprinkle over the sugar and just cover with water. Season with salt, then bring to the boil, reduce the heat to a steady simmer and cook for 8 mins until most of the water has evaporated and the carrots are just cooked through and coated in a buttery glaze. Can be made up to four hours ahead and kept at room temperature, or cooled then kept chilled overnight.
step 2
About 5 mins before serving, bring the carrots back to a simmer, stir through the sprout petals and cook for 3-5 mins until just wilted.
