Carrots and Brussels Sprouts

By cacelias

These humble staples have a natural affinity, playing off each other's sweet and savory sides. Recipe from Gourmet Magazine, All-American Comfort Foods.

Ingredients

• 2 T chopped shallot
• 3 T 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 T cider vinegar

Details

Servings 6
Preparation time 15mins
Cooking time 20mins

Preparation

Step 1

Cook shallot in 2 T butter in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until softened, 1-2 minutes. Add carrots, Brussels sprouts, 3/4 t salt, and 1/2 t pepper and cook, stirring occasionally, until vegetables begin to brown, 3-4 minutes.

Add water (1/3 cup) and cover skillet, then cook over medium-high heat until vegetables are tender, 5-8 minutes. Stir in vinegar, remaining Tablespoon butter, and salt and pepper to taste.

*Vegetables can be cut 1 hour ahead and kept at room temperature.