These vegetables go particularly well with a traditional Sunday roast. Instead of meat and two veg. you get meat and three veg. and they all cook in the same saucepan though the shallot is cooked separately and added at the end.
1 tbsp. olive oil seasoned with salt and freshly ground black pepper
1 large shallot – finely chopped
8 oz. Brussels sprouts
4 oz. baby carrots
2 handfuls of peas
Heat the oil in a frying pan and, when nice and hot, add the shallot and let soften but not brown.
In the meantime place sprouts and baby carrots in a saucepan, pour boiling water over them and cook with a lid on for about 7 minutes, toss in the peas and cook for a further 3 minutes then drain the veg. pour them into a serving dish and stir in the shallot.
