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.

Suggested recipes from this collection...