This was a quick and easy supper.
- ½ tsp anise seed
- 2 tsp olive oil
- 2 small carrots, peeled and cut into coins
- 8 oz. Brussels sprouts, cut off the end and then halve or quarter depending on the size so they are all the same size.
- 1 can black beans, thoroughly rinsed with water
- juice of ½ fresh lemon
- salt and pepper
Heat a cast iron skillet over medium heat. Add anise seed until the aroma fills the room. Add carrots and salt and pepper. Sauté for about two minutes. Add Brussels sprouts and cook until warmed through. Be sure you don’t overcook to the point they are softened. Add black beans, rinse thoroughly so the juice from the can does not color the veggies. Add salt and pepper. When they are warmed through, squeeze fresh lemong juice and cover for 1 minute.
I love the flavor of anise and vegetables. It really does not taste like licorice. It marries vegetables perfectly. The black beans adds a bit of protein to balance the dish and give it the carbs that really make it satisfying.
Single Servings 