Carrot, Brussels Sprouts and Gorgonzola

• salt and pepper
• 1 lb carrot, peeled, cut into disks
• 2 cups Brussels sprouts, rinsed and trimmed
• 3 tablespoons butter
• 9 ounces gorgonzola, crumbled
• 1 cup heavy cream

1. Bring big pot of water to boil.
2. Add salt, carrots and brussel sprouts.
3. Cook until fork tender.
4. Melt butter in skillet.
5. Add drained vegetables.
6. Saute till golden , 4 or 5 minutes.
7. Combine cheese and cream in a bowl, stir till soft.
8. Add this mixture to the skillet.
9. Stir till heated through.
10. Sprinkle with chopped parsley and black pepper if desired.

salt, carrot, brussels sprouts, butter, gorgonzola, heavy cream

Taken from www.food.com/recipe/carrot-brussels-sprouts-and-gorgonzola-385131 (may not work)