1 1/2 pounds Brussels sprouts, halved (quartered if large)
1 pound radishes, trimmed and halved (quartered if large)
4 tablespoons unsalted butter
1 shallot, finely chopped
Freshly ground pepper
2 teaspoons chopped fresh tarragon
2 teaspoons chopped fresh parsley
Blanch the vegetables (step 1) up to 1 day ahead; cover and refrigerate.