Fricassee of Brussels Sprouts and Pearl Onions in Pesto Sauce

1. 1

   In a large saucepan filled with water, boil Brussels sprouts for 5 minutes.

2. 2

   Drain.

3. 3

   In a large saucepan, melt butter over medium heat.

4. 4

   Add carrots and onion and cook, stirring, until onions turn golden, 4-5 minutes.

5. 5

   Reduce heat to low and add Brussels sprouts.

6. 6

   Cover and cook, stirring occasionally to prevent vegetables from sticking, until sprouts are very soft, 15-20 minutes.

7. 7

   Add pesto sauce and stir to blend.

8. 8

   Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.