Braised Brussels Sprouts

Peel the onion and finely chop it.

Peel the carrots and grate them on a coarse grater.

Trim the bottom of each Brussels sprout (where the tough core is) and cut each one in half.

Finely chop the parsley.

Sauté the onion in vegetable oil for 3 minutes.

Add the carrots, stir, and cook for 3 minutes.

Add the Brussels sprouts, season with salt and pepper, and stir to combine. Pour in half a cup of water, cover with a lid, and braise over low heat for 10–15 minutes, until the sprouts are tender.

Add the parsley and stir. Cook for 2–3 more minutes.

Braised Brussels sprouts make a great side dish for many meals.