Rushing home with no time to cook anything complicated. That doesn't mean I'm ok with a throw-together dinner that is boring or visually uninteresting. The carrot and Brussels sprouts sauté turns a simple grilled chicken breast, piece of fish, or steak into a satisfying meal.
4 carrots, peeled, cut into 1" long slabs
1 lb. Brussels sprouts, washed, stem trimmed, quartered
1 garlic clove, peeled, jullienned
1 tablespoon butter
1 tablespoon olive oil
¼ cup water
Sauté the carrots, Brussels sprouts, and garlic in the olive oil and butter until lightly browned. Add water and cover. Simmer for 15 minutes.
Serves 4.
Preparation Time: 15 minutes. Cooking Time: 30 minutes.
Inspired by California-Mediterranean cuisines and farmers markets, I cook healthy, flavorful dishes that are easy-to-prepare yet elegant. I write for Zester Daily, One for the Table, Luxury Travel Magazine, Huffington Post & New York Daily News. My latest Amazon eCookbook is 10 Delicious Holiday Recipes. My handcrafted chocolates are available at www.dchocolates.com. "Subscribe via email" and you'll get an email whenever I post a new recipe.
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