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Brussels Sprouts with Carrots




Source of Recipe


the web


Recipe Introduction


Serves 10


List of Ingredients




40 Brussels sprouts, trimmed
2 cups chicken broth
40 baby carrots, trimmed
40 cooked chestnuts (optional)
1/4 cup (1/2 stick) butter
1 tsp. minced fresh dill

Recipe



Cut X in stem end of each sprout. Set sprouts cut side down in shallow saucepan. Pour broth over and bring to boil. Reduce heat, cover and simmer until crisp-tender, about 10 minutes. Remove using slotted spoon. Add carrots and simmer until crisp-tender, about 5 minutes. Drain.
Melt butter in heavy large skillet over medium heat. Add sprouts, carrots, chestnuts and dill and heat through. Excellent served with Pork Roast, and Oven Roasted Potatoes.