- Brussels Sprouts
- Olive Oil
- Cut brussels sprouts in half, and add in a pan along with carrots.
- Drizzle olive oil on top of the brussels sprouts and carrots in the pan.
- Add salt and a little bit of water. Cover the lid until fork tender.
- Then cook on medium to crisp until brown. Cover the lid until fork tender.
- Add one spoon of pesto.
- Serve when ready.