Steamed Carrots and Brussels Sprouts
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  1. 3/4 pound Brussels sprouts, trimmed and quartered
  2. 3/4 pound carrots, peeled, cut into short matchsticks
  3. 2 tablespoons coconut oil
  4. Salt and pepper to taste
  5. 2 teaspoons chopped fresh tarragon
  1. Fill a large pot with an inch of water and arrange a large steamer basket in the bottom of the pot.
  2. Cover and bring water to a boil.
  3. Uncover and arrange Brussels sprouts and carrots in basket.
  4. Cover and steam, tossing vegetables halfway through, until tender and bright, 12 to 15 minutes.
  5. Transfer to a bowl, add, salt, pepper and tarragon and toss well.