Name: Brown Butter Carrots & Sprout Petals Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: American
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

How To Make Brown Butter Carrots & Sprout Petals

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Preparation: 10 minutes

Cooking: 20 minutes

Total: 30 minutes

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

In a large skillet, melt the butter over medium heat. Cook until it turns a golden brown color, about 3-4 minutes, stirring occasionally.
Add the minced garlic to the brown butter and cook for an additional minute until fragrant.
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.
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.
Stir in the honey and season with salt and pepper to taste. Cook for another minute to allow the flavors to meld together.
Remove from heat and transfer to a serving dish. Garnish with fresh parsley before serving.