Wash the Brussels sprouts and carrot. Slice the carrot roughly.
The carrots in the picture are fairly small. For larger carrots, about 1 cm wedges should be good.
Add Brussels sprouts and carrot to a pot and cover with water. Heat on medium, and when it comes to a boil, reduce to low and add chicken stock.
After adding the chicken stock, taste and flavor with salt and pepper. Cover with a lid.
After about 5 minutes of cooking, the flavor should be cooked in. Once the water has reduced, add butter.
Once the butter has melted, swirl the pot to mix the pot.
Stop the heat, and allow to steam for 3 minutes. Then it's complete.
Story Behind this Recipe
I wanted to make a side dish using brussels sprout I was growing at home. They're really cute next to hamburgers, etc. As a part of my mini-series, it's also cute to cook these with baby corn, mini-onions, or other mini sized foods.
I don't have hints in particular, but while you're boiling, it's best not to stir the pot too much. When cooking over gas, the Brussels sprouts may become too soft and fall apart.