Brussels Sprouts & Carrots with Beef Gravy

Brussels Sprouts & Carrots with Beef Gravy

Simple vegetables. Proper comfort.

This dish brings together pan-cooked Brussels sprouts and carrots, finished with a rich beef gravy made on the hob. It’s warm, savoury, and quietly satisfying. Ideal as a side dish for a roast, or as a comforting midweek plate when you want something honest and unfussy.

Made using a Haden Ribbed Pan and Haden Ribbed Saucepan, it’s proof that good food doesn’t need to be complicated.

Ingredients

  • 300g Brussels sprouts, trimmed and halved

  • 400g carrots, peeled and sliced

  • 1–2 tbsp olive oil or butter

  • Salt and black pepper, to taste

For the beef gravy

  • 2 tbsp beef gravy granules

  • 300ml hot water

You’ll also need

Instructions

Cook the vegetables
Heat the oil or butter in a pan over medium heat. Add the carrots and cook for 5–6 minutes until they begin to soften. Add the Brussels sprouts, season with salt and black pepper, and cook for a further 8–10 minutes, stirring occasionally, until tender and lightly golden.

Prepare the gravy
In a saucepan, add the gravy granules to the hot water. Bring to a gentle simmer, stirring continuously until smooth and glossy.

Bring it together
Spoon the warm beef gravy over the Brussels sprouts and carrots, or serve it on the side for dipping.

Serve
Serve immediately while hot. Perfect alongside roast meats or enjoyed on its own as a comforting vegetable dish.

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