Cut the carrot to the same size as the brussel sprouts.
Put the carrot and brussel sprouts in a pan, and add enough water to cover.
Put grated ginger, salt, pepper, and swirl in the olive oil. Cover with a lid that sits right on top of the pan contents or a piece of aluminium foil (a drop lid or otoshibuta), and simmer over low heat until there's no liquid left in the pan.
Story Behind this Recipe
I'm really into brussels sprout these days, and I thought up an easy yet delicious recipe using them.