Carrots and Brussels Sprouts

Total Time
20mins
Prep 15 mins
Cook 5 mins

This recipe is from Gourmet Magazine (February 2008) by Ian Knauer. It is very simple to prepare and would be great for Thanksgiving!

Ingredients Nutrition

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.