Sauteed Brussels Sprouts and Carrots
- 1 lb. Brussels sprouts, stems trimmed
- 3 tablespoons butter, divided
- 5 oz. matchstick carrots
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Cooking time 15mins
Cut sprouts into quarters. Preheat large saute pan on medium-high 2-3 minutes. Place sprouts, 2 tablespoons butter, and carrots in pan; cook and stir 2-3 minutes. Reduce heat to medium and cover; cook 6-7 minutes or until tender. Season with salt and pepper; toss to coat with remaining 1 tablespoon butter.