Three-in-one braised vegetables
This dish is so handy – while the veg cook, you’re making a tasty stock for the gravy, too
- Prep:5 mins
Cook:10 mins
- Serves 4
- Easy
Nutrition per serving
- kcal 103
- fat 4g
- saturates 2g
- carbs 12g
- sugars 9g
- fibre 7g
- protein 6g
- salt 0.62g
Ingredients
- 400g ready-trimmed Brussels sprouts, halved
- 2 large carrots, sliced on the diagonal
- 1 chicken stock cube
- 25g butter
- 100g frozen peas
Method
Tip the sprouts and carrots into a pan and cover with boiling water. Sprinkle in the stock cube, add the butter and bring to the boil.
Simmer for 8-10 mins until the veg are tender. Add peas and cook a few mins more.
Rest the veg in the stock until you want to make the gravy, then drain over the roasting tin.
