Instructions: Put all the ingredients in a heavy skillet or shallow pot

(enamelized cast-iron is perfect). pour about 2 cups vegetable stock or broth over the vegetables, and add salt and cracked black pepper to taste, and a bayleaf if you have one. cook on highish heat until liquid boils, then reduce heat to medium-low and cook, covered, until the vegetables are falling-apart tender and the broth is caramelizing on the bottom of the pan (maybe 30 minutes-tend to it occasionally, adding broth if neccessary).

this is a simple, easy dinner that tastes great! love those brussels sprouts! Oh, btw, you can do this in the pressure cooker. Keep under pressure for 5 minutes, and be sure to cut the potatoes and carrots very small when using the pressure cooker so that everything is cooked at the same time. The potatoes get a fabulous texture under pressure, but the broth does not caramelize with the vegetable sugars. Both ways have their charms.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.