Baby carrots and brussels sprouts

  • 15 mins cooking
  • Serves 8
  • Print


Baby carrots and brussels sprouts
  • 12 brussels sprouts, trimmed
  • 90 gram butter
  • 1/2 cup water
  • 1 teaspoon white (granulated) sugar
  • 1.2 kilogram baby (dutch) carrots, trimmed


Baby carrots and brussels sprouts
  • 1
    Discard dark outer leaves from sprouts. Separate the remaining leaves.
  • 2
    In a large frying pan, melt butter over a medium-low heat. Add the water, sugar and carrots. Simmer, covered, for 8 minutes or until tender, turning occasionally.
  • 3
    Add sprout leaves; cook for 1 minute or until leaves have turned a darker green. Season.


If you prefer, substitute finely sliced zucchini or trimmed asparagus for the sprouts.

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