For an early lunch I just fixed a Glazed Carrot and Brussel Sprout... thing.
I cleaning out the 'fridge, used two carrots and half a package of Brussel Sprouts, used a mandolin to cut the carrots into medallions, then knife cut the sprouts into halves. I fried the flat face of the sprouts in butter until caramelized, added the carrots, water and a heavy dose of Worcestershire sauce, covered and steamed. In another pot I made a butter, brown sugar, water and corn starch glaze, which I added during serving. It was an impromptu meal that turned out better than expected!
"Food is our common ground, a universal experience." - James Beard