Brussel Sprouts and Carrots with a Honey Whiskey Sauce

An excellent side dish for an Irish-themed party, highlighting the colors of the Irish flag. To save time on the day of your event, parboil the vegetables the day before.

Vibrant Brussels sprouts and carrots.

2 pounds of Brussels sprouts, cleaned and trimmed

2 pounds of carrots, peeled and cut at various angles

1/4 cup of honey

2 tablespoons of whiskey

3 tablespoons of butter

Salt and pepper to taste

Place the vegetables in a pot and add just enough water to cover them. Stir in 2 teaspoons of salt and 2 tablespoons of sugar. Bring the mixture to a boil, then lower the heat, cover the pot, and let it simmer for approximately 5 minutes. Strain and set aside. If parboiling the night before, store in the refrigerator.

On the day of the party, mix the whiskey and honey in a small bowl. In a large skillet, melt the butter over medium heat. Add the vegetables and sauté for approximately 5 minutes. Pour in the honey whiskey mixture, cover, and cook until the desired tenderness is reached, about another 5 minutes. Enjoy!

A vibrant medley of Brussels sprouts and carrots, perfectly sautéed for a delicious and healthy dish.