Our Kitchen: Brussels Sprouts & Carrots

Our Kitchen


  • Brussels Sprouts
  • Carrots
  • Olive Oil
  • Salt
  • Water
  • Pesto


  1. Cut brussels sprouts in half, and add in a pan along with carrots.
  2. Drizzle olive oil on top of the brussels sprouts and carrots in the pan.
  3. Add salt and a little bit of water.  Cover the lid until fork tender.
  4. Then cook on medium to crisp until brown.  Cover the lid until fork tender.
  5. Add one spoon of pesto.
  6. Serve when ready.

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