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carrots and brussels sprouts in a white bowl
5 from 49 votes
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Brussels Sprouts and Carrots

Special enough for a holiday meal, easy enough for every day!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Side Dish
Cuisine: American
Servings: 6
Calories: 117kcal
Author: Sula


  • 1 shallot chopped
  • 1 pound carrots cut in ½ inch pieces
  • 1 pound Brussels sprouts trimmed and halved lengthwise
  • 3 tablespoons butter unsalted
  • cup water
  • 1 Tablespoon apple cider vinegar
  • Salt and pepper to taste


  • In a heavy skillet, melt 2 tablespoons butter over medium-high heat. Add the shallot and cook 1 to 2 minutes to soften.
  • Add carrots, Brussels sprouts, and some salt and pepper. Cook, stirring occasionally, until vegetables begin to brown, 3 to 4 minutes.
  • Add water and cover skillet. Continue cooking over medium-high heat for 5 to 8 minutes, until vegetables are tender.
  • Turn off heat. Stir in vinegar and one tablespoon butter. Adjust salt and pepper as needed.



Calories: 117kcal | Carbohydrates: 15g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 122mg | Potassium: 550mg | Fiber: 5g | Sugar: 6g | Vitamin A: 13374IU | Vitamin C: 69mg | Calcium: 58mg | Iron: 1mg

Nutrition values are estimates only, using online calculators. Please verify using your own data.