Brussels Sprouts and Carrots
Special enough for a holiday meal, easy enough for every day!
- 1 shallot chopped
- 1 pound carrots cut in ½ inch pieces
- 1 pound Brussels sprouts trimmed and halved lengthwise
- 3 tablespoons butter unsalted
- ⅓ 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.