Prepare the carrots by trimming the tops and cutting in half if they are particularly thick. The Brussel sprouts can be halved or quartered if large and the Tenderstem stalks just need cutting into 2 or 3 smaller pieces.
Place the butter in a large sauté pan or wok over a medium-high heat. Once it has melted, add the Chantenay carrots, brussels and sage. Sauté for about 5 minutes before adding the stock.
Bring to the boil and cook gently for a few minutes. Add the Tenderstem and toss or turn all of the vegetables around in the pan for up to 5 minutes until they are all nicely tender.
Stir in the zest, season with salt and pepper and serve straight away.
You could add some finely sliced cooked chestnuts to the sauté towards the end of the cooking time for an even bigger festive flavour.
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