This dish is so handy – while the veg cook, you're making a tasty stock for the gravy, too
Ingredients
- 400g ready-trimmed Brussels sprout, halved
- 2 large carrots, sliced on the diagonal
- 1 chicken stock cube
- 25g butter
- 100g frozen pea
Method
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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.
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Simmer for 8-10 mins until the veg are tender. Add peas and cook a few mins more.
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Rest the veg in the stock until you want to make the gravy, then drain over the roasting tin.