Pan-roasted Brussels sprouts

Step 1/2

• 1 carrot
• ¼ celery root
• 10 g parsley
• 400 g Brussels sprouts

• cutting board
• knife

Peel and finely dice carrot and celery root. Remove parsley leaves from stems and cut into thin strips. Clean Brussels sprouts by slicing off base and removing any discolored leaves. Either slice very thinly at a right angle to the base or peel off leaves one by one.