TEN MINUTE VEGETABLES

I enjoy vegetables, really I do. I usually enjoy them in fried potato form, but I won't begrudge a leafy green if it crosses my path.  The issue is that I'm usually so focussed on the protein and dessert, I often forget about what to serve as a side.  My comfort zone is made up of starches: quick breads, risotto,  pastas...but with springtime here it pains me to walk through the farmer's market, sunlight and breeze rustling through the stands and dew still clinging to the leaves, and not at least reach for a vegetable.  So here are two straightforward recipes for quick, delicious vegetables, enjoy!

Sauteed Brussel Sprouts with Pancetta, Brown Butter and Sage

Holy trinities in food pop up, where a triangle of flavors create an awe inspiring combination.  I'm sure Fibonacci could prove this; and being Italian, he could also prove that pancetta, burro e salvia is one of them.

Ingredients:

1 pound brussel sprouts, washed and dried and halved

1 bunch sage leaves

3 tablespoons butter

2 oz pancetta, chopped into thin, small pieces

In a large saucepan, cook the pancetta over medium heat.  Once the fat has rendered and the pancetta starts to look crispy, add the butter and sage.  Add the brussel sprouts, face down (this will take a little arranging) and sprinkle a pinch of salt and fresh ground pepper over them.  Cover the saucepan and allow to cook for 6-8 minutes, or until the brussel sprouts are brown on one side and tender all over.  

Brown Sugar and Cayenne Pepper Glazed Carrots

I love the innate sweetness of carrots, and with a kick of spice I could eat them like a bag of potato chips.  Bet you can't have one of these!

Ingredients:

1 bunch of carrots, leaves trimmed to 1/2 inch

1/2 cup white sugar

1/3 cup salt

2 tablespoons dark brown sugar

1/2 teaspoon salt

1 pinch cayenne pepper

2 tablespoons butter

1 tablespoon water

In a pot of boiling water, add the 1/2 cup of sugar and 1/3 cup of salt.  Add the carrots and cook for 8-9 minutes, until al dente.  In a saucepan, melt the butter and add the brown sugar, cayenne pepper, half teaspoon of salt, and water, stirring to create a glaze. Drain carrots and add to the saucepan, coating them.  Serve and enjoy!