Carrots and Brussels Sprouts |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Who knew? These two humble winter staples actually have a natural affinity, playing off each other's best qualities. Ingredients:
2 tablespoons chopped shallot (from 1 medium) |
3 tablespoons unsalted butter, divided |
1 pound carrots, cut diagonally into 1/2-inch-thick pieces |
1 pound brussels sprouts, halved lengthwise |
1/3 cup water |
1 tablespoon cider vinegar |
Directions:
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.
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.
3. Cooks' note: Vegetables can be cut 1 hour ahead and kept at room temperature.
4. Per serving: 146 cal, 6 g fat (4 g saturated), 22 g carbs, 7 g fiber, 4 g proteinSee Nutrition Data's complete analysis of this recipe › Nutritional analysis provided by Nutrition Data
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