Servings:
Serves 6 Servings
Ingredients
- 2 bunch baby carrots - about 8pcs.
- 2 bunch baby turnips - about 8
- 16 bunch ea. brussels sprouts
- 2 tablespoon canola or grape seed oil
Preparation
Baking Directions:
Remove the leaves from the baby vegetables and reserve aside.
Wash and peel the baby vegetables, split the brussels sprouts in half.
Heat the oil in a medium sauté pan and sauté the vegetables over medium-high heat until tender, about 4-5 minutes.
When tender, add the butter to glaze the vegetables.
Season with kosher salt and ground black pepper.
Take the 3 oz.
garlic root and fry over medium-high in a shallow pan until golden brown and crisp.
