Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, brussels sprout and carrots simmered in olive oil. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Brussels Sprout and Carrots Simmered in Olive Oil is one of the most popular of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Brussels Sprout and Carrots Simmered in Olive Oil is something that I’ve loved my whole life.
Slice large Brussels in half and place them on the baking sheet with the carrots. Drizzle the olive oil over the veggies and use your hands to mix the until they are well coated with oil. Sprinkle evenly with chili powder, salt, and cayenne, and drizzle with honey.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have brussels sprout and carrots simmered in olive oil using 7 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Brussels Sprout and Carrots Simmered in Olive Oil:
- Prepare 10 Frozen brussels sprout
- Make ready 1 Carrot
- Prepare 1 tbsp Olive oil
- Get 1 Grated ginger
- Take 1 Salt
- Take 1 Pepper
- Make ready 1 Water
In under an hours time you will have a delectable side dish that no one will be able to resist. Lightly oil a baking sheet or coat with nonstick spray. In a small bowl, whisk together balsamic vinegar, olive oil, maple syrup, garlic and thyme; set aside. Place brussels sprouts and carrots in a single layer onto the prepared baking sheet.
Steps to make Brussels Sprout and Carrots Simmered in Olive Oil:
- Cut the carrot to the same size as the brussel sprouts.
- Put the carrot and brussel sprouts in a pan, and add enough water to cover.
- Put grated ginger, salt, pepper, and swirl in the olive oil. Cover with a lid that sits right on top of the pan contents or a piece of aluminium foil (a drop lid or otoshibuta), and simmer over low heat until there's no liquid left in the pan.
Place brussels sprouts and carrots in a single layer onto the prepared baking sheet. Stir in balsamic vinegar mixture; season with salt and pepper, to taste. Serve immediately with cranberries, garnished with parsley, if desired. In a small bowl, combine butter with remaining sage, salt, maple syrup and garlic powder. Loosen skin of turkey breast and rub butter mixture all over.
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