This is a great recipe I found from the February/March 2013 edition of Cook’s Country Magazine.
If using small sprouts, you may want to halve them instead of quarter.
2 cups low-sodium chicken broth
4 tablespoons unsalted butter
1 pound carrots, peeled and sliced 1/4 inch thick on bias
1 pound radishes, trimmed and quartered
12 ounces Brussels sprouts, trimmed and quartered
Salt & Pepper
2 tablespoons minced fresh chives (optional)
Bring broth to simmer in Dutch oven over medium-low heat. Whisk in 1 tablespoon butter until melted. Add carrots, radishes, Brussels sprouts, 1/2 teaspoon sugar (optional), 1 teaspoon salt, and 1/2 teaspoon pepper to pot. Cover and cook, stirring occasionally, until vegetables and tender, 10 to 13 minutes. Using slotted spoon, transfer vegetables to serving dish.
Remove all but 1/4 cup broth from pot. Whisk remaining 3 tablespoons butter into remaining 3 tablespoons butter into remaining 1/4 cup broth in pot until melted and slightly thickened and pour over vegetables. Season with salt and pepper to taste. Sprinkle with chives. Serve
A really pretty dish and very good. I had never heard of cooking radishes, but they reminded me of a turnip. Same kind of texture, but very mild.