Carrots and Brussels SproutsQuentin Bacon
Who knew? These two humble winter staples actually have a natural affinity, playing off each other's best qualities.
Cooks' note:
Vegetables can be cut 1 hour ahead and kept at room temperature.
Recipe information
Total Time
20 min
Yield
Makes 6 servings
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
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.
Step 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.
Nutrition Per Serving
Per serving: 146 cal
6 g fat (4 g saturated)
22 g carbs
7 g fiber
4 g protein
[See Nutrition Data's complete analysis of this recipe](http://www.nutritiondata.com/facts-C00026Carrotsqq0andqq0Brusselsqq0Sprouts-01c303V-0Po10c6-0pc10cR-03E20ij-04q3029-00X212b.html?mbid=HDEPI) ›
#### Nutritional analysis provided by Nutrition Data
Recipe notes
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