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Butter-Braised Vegetables
Ingredients
2 cups
low-sodium chicken broth
4 tablespoons
unsalted butter
1 pound
carrots, peeled and sliced
1 pound
radishes, trimmed and quartered
12 ounces
brussels sprouts, trimmed and quartered
Salt and pepper
2 tablespoons
minced fresh chives
Instructions
STEP 1
Bring broth to simmer in Dutch oven over medium-low heat. Whisk in 1 tablespoon butter until melted. Add carrots, radishes, Brussels sprouts, 1 teaspoon salt, and ½ teaspoon pepper to pot. Cover and cook, stirring occasionally, until vegetables are tender, 11 to 14 minutes. Using a slotted spoon, transfer vegetables to serving dish.
STEP 2
Remove all but ¼ cup broth from pot. Whisk remaining 3 tablespoons butter into remaining ¼ cup broth in pot until melted and slightly thickened and pour over vegetables. Season with salt and pepper to taste. Sprinkle with chives. Serve.
Nutrition Facts
(per serving)
Calories:
904 calories
Servings:
6 servings
Carbohydrates:
99 g
Fat:
52 g
Fiber:
34 g
Protein:
30 g
Sugar:
38 g
Meal Effort
Preparation:
10 minutes
Cook:
30 minutes
Total:
40 minutes