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Sauteed Brussels Sprouts and Carrots


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  • 1 lb. Brussels sprouts, stems trimmed
  • 3 tablespoons butter, divided
  • 5 oz. matchstick carrots
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


Servings 4
Cooking time 15mins


Step 1

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.


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