Carrot And Brussels Sprout Sauté - cooking recipe

Ingredients

8 oz baby carrots, peeled and trimmed
8 oz small Brussels sprouts, trimmed
1/2 tbsp butter
1 tbsp finely chopped red onion
1/4 cup white wine or dry vermouth
1 tsp honey
1 tbsp chopped fresh thyme leaves

Preparation

Blanch carrots in boiling salted water for 2 mins. Rinse in cold water then drain.
Blanch Brussels sprouts in boiling salted water for 3 mins. Rinse in cold water then drain. Halve.
In a frying pan, melt butter over medium heat. Cook onion for 2 mins, or until soft. Add wine and honey. Cook for 3 mins, or until liquid is reduced to 2 tbsp. Add carrots and Brussels sprouts and toss to coat. Season. Garnish with thyme.