3-in-1 brown-buttered winter vegetables

Save yourself time and washing-up on Christmas Day by cooking carrots, leeks and Brussels sprouts together along with butter and sage for a perfect side dish

  • Prep:10 mins
    Cook:20 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 143
  • fat 11g
  • saturates 7g
  • carbs 5g
  • sugars 5g
  • fibre 4g
  • protein 2g
  • salt 0.3g


  • 3 carrots, thickly sliced, at an angle
  • 300g Brussels sprouts, trimmed and halved, if they’re large
  • 2 leeks, trimmed and thickly sliced, at an angle
  • 75g butter
  • handful sage leaves(optional)


  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.