CARROTS AND BRUSSELS SPROUTS

By Buzzv

Ingredients

• 2 tablespoons chopped shallot (from 1 medium)
• 3 tablespoons unsalted butter, divided
• 1 lb carrots, cut diagonally into 1/2-inch-thick pieces
• 1 lb Brussels sprouts, halved lengthwise
• 1/3 cup water
• 1 tablespoon cider vinegar

Details

Servings 6

Preparation

Step 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.
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.