Brussels Sprouts and Carrots

2009 Nov/Dec



  • 1/4 c. butter
  • 2 lbs. Brussels sprouts
  • 1 lb. carrots, peeled and cut into 1/2-inch slices
  • 1 onion, chopped
  • 1/2 t. each, chopped rosemary and thyme
  • salt and pepper


Trim the bases of the sprouts and pick off any discoloured leaves. Melt the butter in a large, heavy frying pan. Add the Brussels sprouts, carrots, onion and herbs, salt and pepper. Almost, but not quite, cover the vegetables with water and bring to a gentle simmer. Cover and simmer the vegetables very gently for about 30 minutes.

Remove the lid and raise the heat. Simmer, stirring gently – you don’t want to break up the sprouts – until the water has almost evaporated. Taste and check for seasonings. Serves 6.