Carrots and Brussels Sprouts

0

Ingredients

  • 2 tablespoons shallot
  • 2 tablespoons onion
  • 3 tablespoons unsalted butter
  • 1 lb carrots
  • 1 lb Brussels sprouts
  • 0.33 cup water
  • 0.33 cup broth
  • 1 tablespoon apple cider vinegar

Use imperial measurements

Method

How to make Carrots and Brussels Sprouts

  • 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
  • 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.

(Courtesy of Food.com)

Comments