SidesNovember 14, 2017
Brussels Sprouts with Carrots
A simple side that goes with just about every protein under the sun. It’s even good for you!
I improvised this with some stuff that was in the fridge and a bag of brussels sprouts. It’s just a simple side that goes with just about every protein under the sun. Sweetness from the sear and vinegar to balance it off.
It’s even good for you!
Mise en Place
Veggies
- 2 cupshalved brussel sprouts
- 1 cupsliced carrots
- 1/2 cupsliced onion
Staples
- 3 tbsolive oil
- 1 tbsred wine vinegar
- salt, pepper
Equipment
- 1 skilleton medium high
- 1mixing bowl
Directions
- Cook onions and carrots in 1 tbs of oil and a big pinch of salt for ~5 minutes in skillet.
- Add brussel sprouts, cook until sprouts are slightly carmelized and cooked through
- Evac to bowl, toss with vinegar, remaining oil, a two finger pinch of salt, and a few grinds of black pepper
- Serve and eat