2 C low-sodium chicken broth
4 tbsp unsalted butter
1 lb carrots, peeled and sliced 1/4 inch thick on bias
1 lb radishes, trimmed and quartered
12 oz brussels sprouts, trimmed and quartered (halved if small)
salt and pepper
2 tbsp minced fresh chives (optional)


Bring broth to simmer in Dutch oven over medium-low heat. Whisk in 1 tbsp butter until melted. Add carrots, radishes, brussels sprouts, 1/2 tsp sugar (optional), 1 tsp salt, and 1/2 tsp pepper to pot. Cover and cook, stirring occasionally, until vegetables are tender, 10 to 13 minutes. Using slotted spoon, transfer vegetables to serving dish.

Remove all but 1/4 C broth from pot. Whisk remaining 3 tbsp butter into remaining 3 tbsp butter into remaining 1/4 C broth in pot until melted and slightly thickened and pour over vegetables. Season with salt and pepper to taste. Sprinkle with chives. Serve