Ingredients:
• 1 medium white onion, thinly sliced
• olive oil for sauteing
• 3 cups sliced brussels sprouts, 1/4-inch thick
• 4 medium carrots, peeled and sliced
• water for steaming (about 1 cup total)
• salt and pepper to taste
Procedure:
Sometimes you might know what you want to cook for the main part of the meal but can have a hard time coming up with a side dish. If that's the case, here's a great vegetable medley!
Use a large, heavy bottomed saute pan to saute the thinly sliced white onion in a little olive oil. While those are slowly softening up on medium heat, slice enough brussel sprouts into 1/4-inch thick slices, through the stem end, to make 3 cups total. Once the onions have started to soften up a little bit, add another splash of olive oil to the pan and toss in the brussel sprouts. Turn the heat up a little bit and stir the sprouts as they're cooking -- you want them to soften up and brown a little bit, but not burn. While that's happening, peel 3-4 medium carrots and cut those into attractive slices. Start at the narrow end of the carrot and work your way toward the top, turning the carrot about 1/4 turn between each slice. When the sprouts are soft and a little bit brown, take them out of this pan, rinse the pan a little bit to remove some of the brown stuff from the bottom, and then steam the carrots in the same pan, in a little water, on high heat, with a tightly fitting lid. They’ll take about 5 minutes to soften up and, once that's happened, pour off any excess water and add the brussel sprouts and onions back to the pan. Turn the heat off and all that's left is to season it with a little salt and pepper to taste and it's ready to serve with any simply cooked meat or fish.
Hints:
Perfect winter or late spring side dish and great with lamb, beef, chicken, pork or seafood!
Serves 4