Steamed Carrots and Brussels Sprouts

Steamed Carrots and Brussels Sprouts

Ingredients

3/4 pound Brussels sprouts, trimmed and quartered
3/4 pound carrots, peeled, cut into short matchsticks
2 tablespoons coconut oil
Salt and pepper to taste
2 teaspoons chopped fresh tarragon

Method

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, salt, pepper and tarragon and toss well.