Photos of Brown Butter Carrots & Sprout Petals Recipe
How To Make Brown Butter Carrots & Sprout Petals
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Serves:
Ingredients
- 1 lb carrots, peeled and sliced into thin rounds
- 1 lb Brussels sprouts, thinly sliced into petals
- 4 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 tsp honey
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
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In a large skillet, melt the butter over medium heat. Cook until it turns a golden brown color, about 3-4 minutes, stirring occasionally.
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Add the minced garlic to the brown butter and cook for an additional minute until fragrant.
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Add the sliced carrots to the skillet and toss to coat them with the brown butter. Cook for 10 minutes, or until the carrots have started to soften slightly.
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Add the Brussels sprout petals to the skillet and cook for an additional 5-7 minutes, or until both the carrots and Brussels sprouts are tender-crisp.
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Stir in the honey and season with salt and pepper to taste. Cook for another minute to allow the flavors to meld together.
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Remove from heat and transfer to a serving dish. Garnish with fresh parsley before serving.
Nutrition
- Calories : 198kcal
- Total Fat : 12g
- Saturated Fat : 7g
- Cholesterol : 30mg
- Sodium : 148mg
- Total Carbohydrates : 23g
- Dietary Fiber : 7g
- Sugar : 9g
- Protein : 4g
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