Ingredients

The following ingredients have 6 Servings
  • 3/4 pound Brussels sprouts, trimmed and quartered
  • 3/4 pound baby carrots
  • 2 tablespoons extra-virgin olive oil or unsalted butter
  • 1/4 teaspoon fine sea salt
  • 2 teaspoons chopped fresh tarragon
  • 1/4 teaspoon ground black pepper

Instruction

  • Fill a large pot with an inch of water and arrange a large steamer basket in the bottom of the pot. 
  • Cover and bring water to a boil. 
  • Uncover and arrange Brussels sprouts and carrots in basket. 
  • Cover and steam, tossing vegetables halfway through, until tender and bright, 12 to 15 minutes. 
  • Transfer to a bowl, add oil or butter, salt, pepper and tarragon and toss well.