3-in-1 brown-buttered winter vegetables

Nutrition and extra info

  • Gluten-free
  • Vegetarian
  • Nutrition: Per serving

  • kcal143
  • fat11g
  • saturates7g
  • carbs5g
  • sugars5g
  • fibre4g
  • protein2g
  • salt0.3g
  • Ingredients
  • Method
  • Ingredients

  • 3 carrots, thickly sliced, at an angle



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 300g Brussels sprouts, trimmed and halved, if they’re large

    Brussels sprouts

    bruss-ell spr-ow-t

    The quintessential Christmas dinner veg, Brussels sprouts are throught to have been cultivated…

  • 2 leeks, trimmed and thickly sliced, at an angle



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 75g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • handful sage leaves (optional)
  • Method

    1. Bring a large pan of salted water to the boil, tip in the carrots and boil for 3 mins, then add the sprouts and boil for another minute before adding the leeks. Boil everything for 5 mins more, then drain well.

    2. Sizzle the butter in a large frying pan or sauté pan until it turns a nutty brown, then add the sage, if using. Let it crackle, then transfer to a plate, leaving the butter in the pan. Add some cracked black pepper to the butter, tip in the vegetables and gently stir-fry until the veg is piping hot and starting to brown around the edges. Season with sea salt and serve straightaway, with the sage scattered over, if using.

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