Carrots and Brussels Sprouts
A flavorful side dish combining tender carrots and Brussels sprouts sautéed with shallots and butter, finished with a touch of cider vinegar for brightness.
4 servings
12 min
Ingredients
- •2 tablespoons chopped shallot (from 1 medium)
- •3 tablespoons unsalted butter
- •1 pound carrots
- •1 pound Brussels sprouts
- •⅓ cup water
- •1 tablespoon cider vinegar
Cooking Instructions
- 1.
Cook shallot in 2 tablespoons butter in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until softened, 1 to 2 minutes. Add carrots, Brussels sprouts, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until vegetables begin to brown, 3 to 4 minutes.
4 min
- 2.
Add water and cover skillet, then cook over medium-high heat until vegetables are tender, 5 to 8 minutes. Stir in vinegar, remaining tablespoon butter, and salt and pepper to taste.
8 min
