App onlyNext-level roasties. This is a premium piece of content available to registered users.
How do you improve on the classic roastie? Squash them while they’re cooking to make them golden and crisp. They're great alongside a Sunday roast
Brown butter carrots & sprout petals
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8 - 10
Skip to ingredients
- 50g butter
- 500g carrotsthickly sliced at an angle
- 1 star anise
- 1⁄2 tsp caster sugar
- 400g brussels sproutstrimmed and gently pulled apart to separate the leaves into petals
Nutrition: Per serving (10)
- kcal73
- fat5g
- saturates3g
- carbs4g
- sugars4g
- fibre3g
- protein2g
- salt0.1g
Method
step 1
Melt the butter in a shallow saucepan over a medium heat until nut brown, then add the carrots and star anise, and cook for 5 mins until the carrots start to colour. Sprinkle over the sugar and just cover with water. Season with salt, then bring to the boil, reduce the heat to a steady simmer and cook for 8 mins until most of the water has evaporated and the carrots are just cooked through and coated in a buttery glaze. Can be made up to four hours ahead and kept at room temperature, or cooled then kept chilled overnight.
step 2
About 5 mins before serving, bring the carrots back to a simmer, stir through the sprout petals and cook for 3-5 mins until just wilted.
