Name: Baby carrots and brussels sprouts
Cook time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 12 brussels sprouts, trimmed; 90 gram butter; 1/2 cup water; 1 teaspoon white (granulated) sugar; 1.2 kilogram baby (dutch) carrots, trimmed

Ingredients

12 brussels sprouts, trimmed

90 gram butter

1/2 cup water

1 teaspoon white (granulated) sugar

1.2 kilogram baby (dutch) carrots, trimmed

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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