Butter-Braised Vegetables

Name: Butter-Braised Vegetables
Yield: Serves 6
Ingredients: 2 cups, low-sodium chicken broth; 4 tablespoons, unsalted butter; 1 pound, carrots, peeled and sliced 1/4 inch thick on bias; 1 pound, radishes, trimmed and quartered; 12 ounces, brussels sprouts, trimmed and quartered; , Salt and pepper; 2 tablespoons, minced fresh chives

Side Dishes
Vegetables
Quick

By Carolynn Purpura MacKay ･ Appears in Cook's Country February/March 2013

Two sticks of butter and 45 minutes’ cooking time? Give us a break. We’d make this dish faster, slimmer, and better.

SERVES 6

TIME 40 minutes

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