Brown butter carrots and Brussels sprout petals

• butter↗50g g
• carrots↗500g g

  thickly cut at an angle

• star anise1
• granulated sugar↗1⁄2 tsp tsp
• Brussels sprouts↗400g g

  trimmed and carefully torn, to separate leaves into petals

Step-by-step instructions

1. 1

   Melt the butter in a shallow pan over medium heat until it turns nut‑brown, then add the carrots and star anise and cook for 5 minutes until the carrots start to colour. Sprinkle with sugar and add just a splash of water. Season with salt, bring to the boil, reduce to a steady simmer and cook 8 minutes until most of the water has evaporated and the carrots are almost done, coated in a buttery glaze. It can be prepared up to four hours ahead and left at room temperature, or cooled and stored in the fridge overnight.

2. 2

   Five minutes before serving, bring the carrots back to a gentle boil, add the Brussels sprout leaves and cook 3‑5 minutes until they just wilt a little.